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Eggplant-Peanut Dip
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    • Ingredients

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    Directions

    Heat a charcoal or gas grill to medium-high heat or heat the oven to 500F. Pierce the eggplant in several places with a thin knife or skewer. Grill or roast it, turning occasionally, until the eggplants collapse and their skins blacken, 15 to 30 minutes, depending on size. Remove and cool.

    Meanwhile, put the peanuts in a dry skillet over medium heat and toast, shaking occasionally, just until they begin to brown.

    When the eggplant is cool enough to handle, part the skin (if it hasn't split on its own), scoop out the flesh, and transfer it to a food processor. Add the peanuts, lime juice, coconut milk, ginger, and some salt and pepper and process until very smooth, adding a few teaspoons additional coconut milk if necessary. Taste and adjust the seasonings (adding more lime juice, too, if needed), then garnish with cilantro and serve with bread, crackers, or crudites.

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