Eggplant Roasted in Satay Sauce

Preheat oven to 425° and line a roasting pan with parchment paper.

Cut each 3 large eggplants (2½ lb.) into eggplant “octopuses”: keeping the green top of each eggplant intact, slice down lengthways through the middle, then turn it 90° and slice down lengthways again, to create four “legs.” Slice down each leg in half, to create eight legs.

Arrange eggplants head to foot on the tray, drizzle 2 Tbsp. canola oil over and rub it into all the nooks and crannies. Do the same with a little salt, both inside and outside, then roast 30 minutes until soft.

While the eggplants are roasting, make the sauce. Heat remaining 4 Tbsp. canola oil in a frying pan over a medium to low heat and, once it’s hot, add 7 large shallots (8½ oz. total), halved, thinly sliced, 2 garlic cloves, crushed, 2 long red chiles finely chopped, 2 lemongrass stalks, outer leaves and top third discarded, the rest finely chopped, and one ¾" piece ginger, grated and fry, stirring regularly, 15–20 minutes, until soft and translucent. Stir in 1 Tbsp. dark soy sauce, 1 Tbsp. tamarind paste, 1½ tsp. light brown sugar, ¾ tsp. salt, and 1 cup crunchy peanut butter and cook, stirring, a couple minutes. Slowly pour in 1⅔ cups water, mixing it in as you go, to create a thick sauce, then take off the heat.

Once the eggplants have had their roasting time, pour the sauce all over them, making sure some of it goes inside all the cuts, then pop back in the oven for 10 minutes.

To serve, scatter chopped mint, cilantro, and dill and store-bought fried onions over. Serve with cooked jasmine rice and a salad if you like.