Charred Eggplant With Spicy Tomato Sauce and Peanuts

Name: Charred Eggplant With Spicy Tomato Sauce and Peanuts
Yield: 4 Servings
Ingredients: 1 shallot, unpeeled, halved; 4 garlic cloves, skin on; 4 small tomatoes (about 1 lb.); ½ bunch cilantro, tough stems trimmed; Juice of 1 lime; 3 green Thai chiles; 3 Tbsp. fish sauce; 1 tsp. dark brown sugar; 6 Italian eggplants, halved; Extra-virgin olive oil (for drizzling); Kosher salt; ½ cup unsalted dry-roasted peanuts; Thinly sliced serrano chiles and coarsely chopped cilantro (for serving); A metal skewer

By Rachel Gurjar

July 6, 2021

Charred Eggplant With Spicy Tomato Sauce and Peanuts recipe

Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This spicy sauce, based on the chile-based Thai condiment nam prik, uses charred tomatoes to add smoke, which complements the eggplant’s silky texture. Pick an eggplant that feels light and airy (it likely has fewer seeds and more flesh, which means maximum creaminess); you can score the cut sides before placing on the grill to decrease the cooking time. —Rachel Gurjar