This meaty eggplant is perfect for a special dinner at home! It is sweet and flavorful, with just the right amount of tang. It is served here with crispy tofu triangles, brown rice and garlicky swiss chard.
Recipe by Catrina Muolo of Planted
Peanut Glazed Eggplant
1 large Italian eggplant
1 teaspoon olive oil
For the glaze:
2 Tablespoons smooth peanut butter
1 Tablespoon sesame oil
1 Tablespoon rice wine vinegar
1 Tablespoon maple syrup
3 Tablespoons Bragg’s liquid aminos (or 2 T soy sauce + 1 T water)
Mix all ingredients together in a small bowl with a fork. Slice your eggplant lengthwise and score squares into it, ½ inch deep. Before adding any glaze, sear each eggplant half (with the scores facing down) in a frying pan heated with 1 teaspoon oil, for 3 minutes. Then put the eggplant halves score side up in a glass baking dish and brush the glaze over the top of each. Make sure to get deep into the cuts that you made! Then roast at 400° for 25 minutes.
Catrina Muolo is a plant-based recipe creator who lives in Kittery, Maine. She began the Instagram page @plantedfamilies when she realized her daughter was sensitive to dairy, and she wanted to share her culinary experiments with others. Her goal is to share fun, family-friendly and approachable recipes that will also please any omnivore. Her favorite foods to make are homemade “cheeses” and recreating Italian dishes from her childhood. Last year she released an e-book of 16 homemade dairy-free cheeses which can be found here:
Catrina will also be selling her sauces and dips on the Seacoast starting Spring 2021! Planted will be selling some of her family’s favorites, including a sweet chocolate spread, a cheesy crumble made from seeds, and a mac and cheese-less sauce made from cashews.