Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 large eggplants into 1-inch thick rounds, sprinkle with 1 teaspoon of salt, let sit for 15 minutes to draw out bitterness, then rinse thoroughly with water and pat dry.

2. 2

   Mince 1 red onion, 3 cloves garlic, and half a red bell pepper, then combine them in a bowl with 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 0.5 teaspoon of achiote powder, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper to create a marinade.

3. 3

   Generously coat both sides of the prepared eggplant rounds with the spice marinade, ensuring each piece is well-covered.

4. 4

   Preheat your tandoor to a high temperature, ensuring the interior walls are hot and ready for baking.

5. 5

   Carefully place the marinated eggplant rounds directly onto the hot interior walls or racks of the tandoor, baking for approximately 20 to 30 minutes, or until tender and lightly charred, turning halfway through if needed.

6. 6

   While the eggplant bakes, blend 0.25 cup of unsalted roasted peanuts with 0.25 cup of warm water, 1 tablespoon of olive oil, and 1 tablespoon of fresh lime juice until a smooth sauce forms, adjusting consistency with more water if necessary.

7. 7

   Once the tandoor-baked eggplant is cooked, carefully remove it from the tandoor.

8. 8

   Serve the warm eggplant rounds immediately, topped with the freshly prepared peanut sauce and garnished with 2 tablespoons of chopped fresh cilantro.