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Roasted Eggplant with Chiles, Peanuts and Mint

Adapted from Fine Cooking issue 84

1/4 c. unsalted peanuts
5 Tbs. plus 1 tsp. peanut oil
Kosher salt
4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
1/4 tsp. crushed red pepper flakes; more to taste
2 Tbs. fresh lime juice
1 tsp. honey
12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)

Heat oven to 425°F.

In a pie plate or other small baking dish, toss peanuts with 1 tsp. or oil and a pinch of salt. Place in the oven and roast. Stir or shake them once or twice and remove when golden brown (about 5 minutes). Allow to cool and then chop them coarsely. Reduce oven temp. to 375°F.

Remove the green tops of the eggplants and then slice them in half lengthwise. Toss with 2 Tbsp. oil and red pepper flakes in a shallow bow. Place the halves cut side up on a rimmed baking sheet and season with salt. Place in the oven and roast until eggplant is soft and golden brown (10-12 minutes).

Whisk together 3 Tbsp. oil, lime juice, honey and 1/4 tsp. salt in a small bowl. Ad salt to taste if needed.

Turn broiler on high and broil eggplant until well browned on top (about 5 minutes). Remove from oven and place eggplants on a serving plate. Drizzle dressing over top and garnish with mint and peanuts.