Grill

We had a bit of an eggplant fiasco a few weeks ago. Tried a new recipe that seemed promising, and it was the first time (ever?) that we've cooked something so bad that neither of us could eat it. Usually, when something isn't great it's just that, not great. But still edible at least. This, however, was not edible. So the following week we decided that we needed some eggplant redemption. We needed to show that eggplant could be delicious (which we know it can) so we wouldn't have that last bad taste to remember it by. And then we found this recipe. While I do have to say that Taylor makes the best peanut sauce this side of Thailand, this sauce is a tough contender. I think it's the fresh ground peanuts, instead of peanut butter, that put it over the top. And don't think you can save yourself some time by skipping the first step. Salting the eggplant is CRITICAL is it draws out the moisture aka bitterness in it. I think that is where the eggplant mess began, as that recipe didn't seem

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