Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe by Archana’s Kitchen

Ingredients

1 large eggplant, cut into inch thick small wedges

1 tablespoon of peanut butter, I used the crunchy version

200 ml of coconut milk

1 tablespoon of Schezwan sauce

a teaspoon of brown sugar

2 cloves garlic, finely chopped

2 dry red chillies

1 teaspoon of sesame oil for cooking

salt to taste