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5 from 1 vote

Roasted Eggplant Recipe with Almond Butter Coconut Sauce

This easy eggplant side dish or appetizer shines with the addition of a simple satay sauce made with almond butter.
Prep Time10 mins
Cook Time30 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Appetizers, Side Dishes
Cuisine: American
Keyword: Vegan, Vegetarian
Servings: 6 Servings
Calories: 148kcal


The Eggplant:

The Sauce:


The Eggplant:

  • Cut the eggplant into ½-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 450 degrees F.
  • 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.

The Sauce:

  • While the eggplant is cooking, make the sauce. In a food processor or heavy-duty blender, combine the 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.


The sauce is inspired by Asian Wraps by Nina Simonds.


Serving: 1Serving (⅙ of Recipe) | Calories: 148kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 681mg | Potassium: 329mg | Fiber: 4g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 2.6mg | Calcium: 57mg | Iron: 0.7mg