This dish is a conversation between two of my favorite ingredients: eggplants and peanuts. It’s my version of a dish that’s been stuck in my memory ever since my friend Chef Mashama Bailey prepared it at Chef Kwame Onwuachi’s Family Reunion. Eggplant, when roasted to perfection, offers a soft and juicy interior that complements its charred exterior. The combination of the creamy mafé peanut sauce and the crunchy crushed peanuts makes this the ultimate comfort side dish, one that gives new meaning to the phrase “simple is best.”
This recipe was excerpted from 'Simply West African' by Pierre Thiam—one of the best cookbooks of 2023. Buy the full book on Amazon.
What you’ll need
Vegetable Peeler
$16 At Amazon
Sea Salt
$14 At Amazon
Sheet Pan
$35 $32 At Amazon
Recipe information
Yield
Serves 4 as a side
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Cut off the stem ends of the eggplants, then, using a vegetable peeler or sharp knife, peel vertical strips off of the eggplant skins (like zebra stripes). Cut the peeled eggplants into 1-inch-thick rounds. Place the eggplant rounds on a large sheet pan (overlapping if necessary), brush the rounds with half the oil, and sprinkle half the salt and pepper evenly on top. Flip the rounds and repeat on the other side with the remaining oil, salt, and pepper.
Step 3
Place the sheet pan in the oven and roast (without flipping) until the eggplant rounds are cooked through and soft but still hold their shape, and the edges are caramelized, about 30 minutes. Transfer the eggplant to a large plate or serving platter and allow it to cool for a few minutes. Generously spoon the warm mafé on each piece, sprinkle with the crushed peanuts and cilantro, and serve.
Recipe notes
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