Sweet-and-Savory Broiled Eggplant with Peanuts | Christopher Kimball’s Milk Street | Recipes, TV and

Ingredients

• 1 ½ pounds Japanese OR Chinese eggplant, stemmed and halved lengthwise
• 3 tablespoons neutral oil
• Kosher salt and ground black pepper
• 3 tablespoons fish sauce
• 3 tablespoons lime juice, plus lime wedges to serve
• 2 tablespoons white sugar
• 1 tablespoon chili-garlic sauce OR Sriracha
• ½ cup roasted, salted peanuts, chopped
• Optional Garnish:
• Fresh cilantro OR mint OR both