Grilled Chinese Eggplant with Spicy Peanut Sauce

Preparation info
  • Serves

    6 to 8

    As A Light Main Course, As Part of A Multicourse Meal
    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

Eggplant and spicy peanut sauce are made for one another, so well do their flavors marry. It seems to be the solid, taste-truth—whether you start in northern China with its classic dish of cold shredded eggplant topped with a soy and peanut sauce, or wind up at China Moon with this left-of-center version done on a Western grill.

Japanese eggplant, which has thicker skin and less sweet flesh than Chinese eggplant, is also good in this preparation. You also have a choice of peanut sau