Save Smoky grilled eggplant meets creamy Thai peanut sauce in this crave-worthy vegetarian main or side that steals the show at every summer gathering. The charred eggplant takes on savory depth while the nutty sauce brings heat and tang. I make this for friends who claim they do not love eggplant and it always converts them.
My family first tasted this on a camping trip when we brought only basic ingredients I grilled the eggplant on a portable griddle and everyone scraped the last bit of peanut sauce from the bowl
Ingredients
- Eggplant: Lends hearty texture and soaks up grill flavor Choose firm glossy eggplants without soft spots
- Olive oil: Helps achieve golden brown color and keeps the slices from sticking Use a fresh high-quality oil for best taste
- Salt and black pepper: Bring out the eggplant’s natural savoriness Go for kosher salt for even coverage
- Creamy peanut butter: Makes a luscious sauce Try natural peanut butter for deeper flavor and check for freshness
- Soy sauce or tamari: Brings umami and saltiness Tamari is ideal for gluten-free guests
- Rice vinegar: Delivers brightness and balances richness Use real rice vinegar not seasoned for purity
- Lime juice: Adds fresh zing Always use freshly squeezed for punchy flavor
- Maple syrup or honey: Provides mellow sweetness Opt for pure maple syrup or local honey
- Sriracha or chili garlic sauce: Adds fire Adjust to your heat tolerance
- Warm water: Turns sauce silky Adjust thickness as needed
- Roasted peanuts: Add crunch and more peanut essence Use unsalted if possible and chop just before serving for freshness
- Fresh cilantro: Gives herbal lift Choose perky leaves that are not wilted
- Red chili: Brings a pop of color and warmth If desired use a mild or fiery variety
- Scallions: Provide crisp bite and green contrast Use both white and green parts sliced thin
Instructions
- Prepare the Grill:
- Heat a grill or grill pan over medium-high for about ten minutes until it is hot but not smoking This creates sear marks and draws out the smoky aroma
- Slice and Season Eggplant:
- Cut eggplant lengthwise into thick slabs about half-inch each Brush both sides thoroughly with olive oil using a brush or your hands Sprinkle evenly with salt and pepper for bold flavor throughout
- Grill the Eggplant:
- Place slices on grill and cook each side for four to five minutes Let them soften and turn golden brown The flesh should be tender with distinct grill marks Flip with tongs and avoid crowding for even results Once done transfer to a serving platter in a single layer
- Make the Peanut Sauce:
- While the eggplant grills whisk peanut butter soy sauce rice vinegar lime juice maple syrup sriracha and warm water in a medium bowl Blend vigorously until smooth and creamy If too thick add water gradually until it is pourable and coats a spoon
- Sauce the Eggplant:
- Drizzle the hot grilled eggplant with generous streams of your peanut sauce Let it soak in for a minute so flavors meld
- Add Garnishes:
- Scatter chopped peanuts cilantro scallions and red chili over the top These add snap herbiness and heat Serve right away while eggplant is warm or let cool to room temperature
Save I always look forward to the combo of smoky eggplant with the ultra creamy peanut sauce The peanuts on top are my secret addiction My kids now call this our summer special
Storage Tips
Keep leftovers in a sealed container in the fridge for up to three days The sauce thickens as it chills If needed stir in a splash of water or lime juice before serving cold or gently reheated Avoid freezing as eggplant can become mushy
Ingredient Substitutions
Use sunflower seed butter in place of peanut butter for a nut-free version Almond butter also shines if you like Try coconut aminos instead of soy for another gluten-free and lower sodium alternative If you run out of lime lemon juice is a good stand-in
Serving Suggestions
Serve as a main dish over jasmine rice or rice noodles for heartiness Pile onto a bed of lettuce for a fresh salad base It also makes a perfect side beside grilled tofu satay or as part of a Asian-inspired spread Add more fresh herbs for brightness
Cultural and Historical Notes
Thai cuisine is known for its use of bold flavors and fresh ingredients Peanut sauce is a Southeast Asian classic used for dipping and drizzling Grilling eggplant is popular from Thai street food stalls to family kitchens The creamy spicy sauce and smoky vegetables speak to that tradition
Seasonal Adaptations
Grill other veggies like zucchini or bell peppers with the eggplant for a rainbow effect Try adding mint or Thai basil for extra herbal notes Use regular globe eggplant in cooler months and slender Asian varieties in summer Choose chilies based on what is in season
Save Friends have requested this grilled eggplant recipe at every barbecue and now call it my signature Grill Veg Try it once and you will want smoky eggplant and creamy peanut sauce together all summer long
Recipe FAQ
- → How do I prevent eggplant from getting soggy on the grill?
Slice the eggplant evenly, brush well with olive oil, and grill over medium-high heat for golden, slightly crisp edges.
- → Can I make the peanut sauce ahead of time?
Yes, prepare and refrigerate the sauce for up to three days. Stir and thin with water as needed before serving.
- → What are good sides for this dish?
Serve with steamed jasmine rice, grilled tofu, or a vibrant cabbage slaw for a complete meal.
- → Is this dish gluten-free?
Yes, simply use tamari in place of soy sauce and double-check other ingredient labels for gluten-free assurance.
- → Which herbs work best for garnish?
Fresh cilantro and scallions add brightness, while sliced red chili provides a subtle heat and color.
- → How spicy is the peanut sauce?
Spice intensity depends on the amount of sriracha or chili sauce. Start low and adjust to your heat preference.
- → Can honey replace maple syrup for sweetness?
Yes, use honey if desired for a non-vegan option, adjusting to taste for balanced sweetness.