Eggplant with Peanut Sauce

Success with another Joy recipe! This is a really tasty meatless meal.

Smaller eggplants work well here. I used sort of a medium striped style, which were also fine.

Recipe note: These eggplant cubes will shrink. I started off with about 5 cups of raw eggplant, and it cooked down to about 3.5 cups cooked.

*2 medium eggplants, cubed

*1.5 tbsp olive oil


1/4 cup peanut butter, plus 2 tbsp

1/4 cup rice vinegar

2 tbsp minced cilantro

2 garlic cloves, minced

2 tbsp soy sauce

2 tsp brown sugar

1/2 tsp sriracha

warm water

about 2 cups hot, cooked brown rice, tossed with minced jalapeno and cilantro

Preheat oven to 450.

Toss eggplant cubes with olive oil; season with salt. Spread out on baking sheet and cook 30-35 minutes, or until golden and crispy.

While eggplant is cooking, whisk together ingredients peanut butter through sriracha, adding warm water in 1 tbsp increments until smooth (I used about 4 tbsp warm water).

Remove eggplant from oven. For one serving, toss 1 cup eggplant w/ two tbsp peanut sauce; serve with 1/2 cup brown rice. You’ll have some leftover peanut sauce.

WW Points: 9 points including rice


1 Comment

Filed under main dishes, vegetarian, WW-friendly

One response to “Eggplant with Peanut Sauce

  1. Pingback: Recipe Variation: Tofu with Peanut Sauce | Missy's Recipes

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