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9
Jan
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Thai-Style Broiled Eggplant and Snap Peas with Coconut-Peanut Sauce |
If you thought for a minute that I’d let anyone encroach upon my self-proclaimed title of Pumpkin Princess, you can relax. Honestly, do you know anyone else who kicks off a new year by posting two new pumpkin recipes, completely out of season? If you do, please introduce us. I’m ready to duel.
Anyway. I’m breaking the cycle today because I do actually eat other things. (Note to self: I’m out of pumpkin protein bars, better make another batch.)
Sometimes I even eat things that I’ve already blogged about. (Note to self: do this more often, because reinventing the wheel every day is actually kind of stressful.)
(But a little re-invention can be fun. And totally worthwhile.)
We were long overdue for something “new” to do with fish and the beauty of not eating something for about 2 years is that old becomes new again.
Not to say that Thai Red Curry Fish Cakes were in any way deserving of a 2-year hiatus. Not at all. I was just busy with new things. Actually, they came to mind here and there, but I could never quite decide what to make on the side. I kind of hate having to think of side dishes. Was there something wrong with that “Broiled Eggplant with Coconut-Peanut Sauce” we see next to it? I don’t really know. Couldn’t quite remember it. Which was a sure sign it could be revamped.
As much as I love eggplant I felt it needed a partner-in-crime. I paired with with another favorite veggie, snap peas. And revamped the sauce a little bit.
Bye bye, PB2. As much as I sing your praises I don’t know if I’ve ever convinced anyone to buy you
So long, refined sugar – you are no longer part of my dinner plans.
We’re ok without you both. Actually, we’re great. Did you know that broiling eggplant to smokey perfection and then tossing it in a spicy, sweet and tangy sauce makes it seem like you braised it all day in those tantalizing flavors? (But if we had actually braised, we’d be missing out on that coveted smokey background. That’s why I like this method better.) It’s velvety texture oh-so-addicting. The slightly charred but still tender snap peas provide the perfect contrasting texture, not to mention sweet caramelization.
Thai Red Curry Cakes, we’ll meet again, soon. Especially if you bring your new best friend.
There were no changes to the Thai Red Curry Fish Cakes recipe, so I’m not re-posting it here. Please visit the original post to get the recipe.
Thai-Style Broiled Eggplant and Snap Peas with Coconut-Peanut Sauce
Yield: 2
This makes a perfect side dish to Thai Red Curry Fish Cakes.
Ingredients:
3/4 lb eggplant, cut into thick rounds and then sliced into 1/2" strips
4oz sugar snap peas
2 garlic cloves, minced
2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh cilantro
juice from 1/2 of a lime
1/3 cup light coconut milk
1 teaspoon coconut palm sugar, or brown sugar
1/2 of a jalapeno pepper, seeded and minced
2 teaspoons freshly grated ginger root
1 teaspoon peanut butterDirections:
Preheat broiler.
In a large bowl, toss eggplant and snap peas with garlic and soy sauce. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange vegetables on baking sheet in a single layer. Broil for about 5 minutes per side, or until tender and slightly charred.
Meanwhile, whisk together remaining ingredients in a medium, heat-proof bowl.
When vegetables are finished, immediately transfer them to the bowl with the sauce and toss gently. Serve hot.
Nutrition Facts:
Amount Per Serving
Calories 147.6
Total Fat 4.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 592.8 mg
Potassium 525.3 mg
Total Carbohydrate 24.4 g
Dietary Fiber 6.2 g
Sugars 6.1 g
Protein 5.5 g
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SaveThis recipe is linked to Wellness Weekends, January 12-16, at Diet, Dessert and Dogs.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Nicole, RD — January 9, 2012 @ 7:53 am
That Coconut-Peanut Sauce sounds heavenly! It’s funny you say that about PB2. I’ve been meaning to buy some for…ever? 🙂
Miz — January 9, 2012 @ 8:26 am
well Im not an eggplant fan BUTBUTBUT Id missed the pumpkin protein bars.
i am a fannnn of pumpkin 🙂
thanks for the linkage back.
Ricki — January 9, 2012 @ 12:26 pm
I want to try this recipe NOW!! Love the revamp (even if I haven’t seen the original, I still love the revamp!!). What a great recipe, Cara, and the photos are gorgeous! 🙂
Megan — January 9, 2012 @ 1:00 pm
I just broiled eggplant this weekend for a soup. It’s such an easy way to prepare it. Love the idea of tossing it with a flavorful sauce like this.
Cara — January 9, 2012 @ 2:19 pm
looking forward to that recipe, Megan!
Jenn @LeftoverQueen — January 9, 2012 @ 1:51 pm
I love eggplant, haven’t had any in a while (our crop failed). This may change that!
Lizzy — January 9, 2012 @ 3:33 pm
I’ve made those thai fish cakes before and loved them so much. Side dishes are kinda tricky so I totally hear you, but this side dish looks perfection! I love love thai inspired dishes.
PS- I still use PB2 in my baked banana oatmeal cake : )
Maggie — January 9, 2012 @ 5:58 pm
I am here to tell you (again) how much I LOVE your redesign. The colors are fabulous and they fit so well with your pics, which are always colorful!
Joanne — January 9, 2012 @ 8:58 pm
Sigh. I actually NEVER remake old recipes, which is so sad!
That eggplant sounds utterly addictive to me. I’ve been craving peanut butter something fierce and this sounds like the perfect way to satisfy those cravings!
Hannah — January 10, 2012 @ 8:17 am
Oh this sounds so good, and such a different take on eggplant! I’ll have to sub in zucchini because of stupid allergies, but I love the whole concept and set of flavors you have going on here.
Funny you mentioned the PB2… I may just be receiving/reviewing a competing brand of peanut butter powder shortly!
Cara — January 10, 2012 @ 8:27 am
I bet it would be great with zucchini! I’m interested to know about this competing brand that you’re potentially working with. I’ve actually reached out to Bell Plantation (maker of PB2) multiple times to tell them that I’ve featured their product many times and ask about doing a giveaway, discount code for my readers, sponsored post, SOMETHING. Never got a response. And that might be the one thing I dislike about them!
Kate — January 10, 2012 @ 9:52 am
What’s funny is I was just looking for fresh pumpkin in my supermarket on Sunday because there’s always one more recipe I want to make once “pumpkin season” is over.
Casey — January 10, 2012 @ 12:05 pm
I am out of coconut milk or I would change my plans and make this, tonight. Off to the store, if I have time.
Shannon — January 10, 2012 @ 4:33 pm
oh wow, love the sounds of this sauce!! haven’t picked up eggplant in awhile, but might have to soon 🙂
Laura @ Sprint 2 the Table — January 10, 2012 @ 11:19 pm
All of the flavors you used in this are my favorites. Particularly the PB with the spice. Love the addition of the snap peas. Oddly enough, I never think to do anything other than dip them in hummus.
grace — January 12, 2012 @ 3:29 am
you’ve done some nice things to that eggplant, cara. the sauce is masterful!
Gretchen @gfedge — January 13, 2012 @ 8:13 pm
I need a change from my own Peanut Butter Veggies – this looks like a winner. Thanks for sharing on Wellness Weekend!
marla — March 20, 2012 @ 11:42 am
Love the sound of this Cara! Linking back to this recipe in an upcoming snap peas post 🙂
Cara — March 20, 2012 @ 12:12 pm
Thanks, Marla! I’m looking forward to seeing it. Love snap peas!
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