- 1 1/4 lbs eggplant (Japanese, globe or white)
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/3 cup Barney Butter Smooth Almond Butter
- 1/2 cup lite coconut milk
- 1 teaspoon brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon chili-garlic sauce
- 1 1/2 teaspoon fresh lime juice
- 1/4 cup minced cilantro
- Cut the eggplant into 1/2-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant.
- Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid out of the eggplant and will help to give the vegetable a pleasing taste and texture.
- Preheat the oven to 450F.
- Remove the eggplant slices from the colander, rinse off the salt and pat dry with paper towel.
- Line a baking sheet with foil. Lay the eggplant on the foil and brush both sides of the slices with olive oil.
- Roast the eggplant for 20 to 30 minutes, or until the eggplant is tender.
- While the eggplant is cooking, make the sauce. In a food processor or heavy-duty blender, combine the Barney Butter Smooth Almond Butter, lite coconut milk, brown sugar, fish sauce, chili-garlic sauce, and lime juice. Pulse until the mixture is smooth.
- Pour the sauce into a small saucepan set over low heat. Cook, stirring occasionally, until the sauce is warm and slightly thickened, 5 to 7 minutes.
- Divide the eggplant slices between plates and drizzle with the sauce. Garnish with minced cilantro. Serve.