A delightful twist on a classic grilled eggplant dish, featuring a zesty almond sauce for a nutty and tangy flavor.
In a mixing bowl, combine the almond butter, soy sauce, lime juice, brown sugar, water, minced garlic, and red pepper flakes. Whisk until smooth.
If the sauce is too thick, add a little more water to reach your desired consistency.
Preheat your grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Slice the eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
For even cooking, try to cut the slices as uniformly as possible.
Grill the eggplant slices for 4-5 minutes on each side, until tender and charred.
Avoid flipping the eggplant too often to achieve nice grill marks.
Brush the grilled eggplant slices with the prepared almond sauce and serve with additional sauce on the side.
Garnish with chopped fresh herbs like parsley or cilantro for added color and flavor.
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