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
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