Seared Eggplant with Spicy Glazed Peanuts Recipe - Los Angeles Times

Name: Seared Eggplant with Spicy Glazed Peanuts Recipe - Los Angeles Times
Total time: 25 min
Ingredients: 3 tablespoons vegetable oil; 4 Chinese eggplant (1 1/2 to 1 3/4 pounds), trimmed, quartered lengthwise, then cut into 3-inch pieces; Kosher salt and freshly ground black pepper; 2 teaspoons toasted sesame oil; 6 scallions, thinly sliced (dark green and lighter green with white parts separated); 1 tablespoon minced ginger; 1/2 cup salted, roasted peanuts, roughly chopped; 4 teaspoons soy sauce; 1/2 teaspoon honey or light brown sugar; 1/4 teaspoon crushed red chile flakes; Roughly chopped cilantro, to garnish; Cooked rice for serving

www.latimes.com

Spicy glazed peanuts add crunch to a quick eggplant stir-fry.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.

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Ingredients

3 tablespoons vegetable oil
4 Chinese eggplant (1 1/2 to 1 3/4 pounds), trimmed, quartered lengthwise, then cut into 3-inch pieces
Kosher salt and freshly ground black pepper
2 teaspoons toasted sesame oil
6 scallions, thinly sliced (dark green and lighter green with white parts separated)
1 tablespoon minced ginger
1/2 cup salted, roasted peanuts, roughly chopped
4 teaspoons soy sauce
1/2 teaspoon honey or light brown sugar
1/4 teaspoon crushed red chile flakes
Roughly chopped cilantro, to garnish
Cooked rice for serving