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Charred Eggplant with Spicy Tomato Sauce and Peanuts
Ingredients
  • subheading: SAUCE:
  • 1 shallot, unpeeled, halved
  • 4 garlic cloves, skin on
  • 4 small tomatoes (about 1 lb.)
  • ½ bunch cilantro, tough stems trimmed
  • Juice of 1 lime
  • 3 green Thai chiles
  • 3 Tbsp. fish sauce
  • 1 tsp. dark brown sugar
  • subheading: EGGPLANT AND ASSEMBLY:
  • 6 Italian eggplants, halved
  • Extra-virgin olive oil (for drizzling)
  • Kosher salt
  • ½ cup unsalted dry-roasted peanuts
  • Thinly sliced serrano chiles and coarsely chopped cilantro (for serving)
  • subheading: SPECIAL EQUIPMENT:
  • A metal skewer
Steps
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