· 1 1/2 pounds eggplant (about 2 medium eggplants), cut into 1/2-inch slices· Olive oil· 1/3 cup unsalted almond butter· 1 tablespoon hummus· 1 teaspoon sugar· 1 teaspoon fish sauce· 1 clove garlic, minced· 1/2 teaspoon ginger, grated· 1/2 teaspoon Sriracha, chili oil, chili sauce, or pinch of dried chili flakes· 1 tablespoon fresh lime juice· 1 teaspoon salt· 1/4 cup water· Handful cilantro leaves (optional garnish)
Step 1Cover both sides of eggplant slices with a sprinkling of salt. Let sit in a colander over a bowl for about an hour to drain the excess liquid. Rinse off salt and pat eggplant dry.Step 2Put eggplant slices on a baking sheet covered in parchment paper or foil. Brush each side lightly with olive oil and roast in a 400-degree oven to 40-50 minutes, flipping halfway, until fork-tender. Set aside to cool.Step 3While eggplant is roasting, make the almond butter sauce: Put almond butter, hummus, sugar, fish sauce, garlic, ginger, chili oil/flakes, lime juice, and salt in a food processor or blender. Blend. Then, add water, 1 tablespoon at a time, until you get a thick yet slightly runny sauce. (You may not need the entire 1/4 cup of water.)Step 4Plate eggplant slices and spoon sauce over top. Garnish with cilantro leaves and serve immediately.