Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 kilograms of large eggplants into 1.5-centimeter thick rounds.

2. 2

   In a large bowl, whisk together 3 tablespoons of harissa paste, 1 tablespoon of soy sauce, 1 tablespoon of grated palm sugar, 1 tablespoon of vegetable oil, 1 inch of grated fresh ginger, 3 minced cloves of garlic, and 1 tablespoon of fresh lime juice to create the marinade.

3. 3

   Add the sliced eggplant to the marinade, ensuring all pieces are evenly coated, then let it marinate for 15 minutes.

4. 4

   Prepare a charcoal grill to medium-high heat, ensuring the coals are glowing evenly.

5. 5

   Grill the marinated eggplant slices for 3 to 4 minutes per side, until they are tender and show nice char marks.

6. 6

   While the eggplant grills, combine 1/4 cup of creamy peanut butter, 1 tablespoon of fresh lime juice, and 2 tablespoons of hot water in a small bowl, whisking until the mixture forms a smooth peanut-lime glaze.

7. 7

   Arrange the grilled eggplant on a serving platter, drizzle generously with the peanut-lime glaze, and garnish with 2 tablespoons of chopped fresh cilantro and 1/4 cup of crushed roasted peanuts before serving.