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Roasted Eggplant With Chiles, Peanuts & Mint

Photo: Fine Cooking


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Ingredients for 4 servings

1/4 cup unsalted peanuts

12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)

4 skinny japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)

1/4 tsp. crushed red pepper flakes; more to taste

1 tsp. honey

2 Tbs. fresh lime juice

5 Tbs. plus 1 tsp. peanut oil

kosher salt

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