GRILLED EGGPLANT WITH PEANUT SAUCE

1 Large Eggplant, cut into 1/2 inch slices
Salt to taste
1 tsp Sesame oil
1 tsp Olive oil
1 Clove Garlic, minced
1 Shallot, minced

1/4 tsp Crushed red pepper flakes
1/4 Cup Natural crunchy peanut butter
2 tsp Soy sauce
1 tsp Honey
2 tsp Lemon juice
Olive oil for brushing eggplant

Prepare barbecue or broiler

Lightly salt eggplant. Place in strainer, and drain for one hour. Pat dry. Simmer sesame and olive oil in small saucepan and sautè garlic, shallot, and the red pepper flakes until vegetables are soft. Add the peanut butter and cook, stirring often, for one minute. Add the soy sauce, lemon juice and one cup of water. Bring the mixture to a boil until it starts to thicken, then season with salt (and pepper) to taste. Simmer while sauce thickens.

Brush the eggplant with olive oil and grill on all sides until just cooked. (About 7-8 minutes) Serve eggplant on plate with peanut sauce over it.

Servings: 4

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