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Vegan Chilli Garlic Eggplant in Sun Butter Sauce

The first time I ate this delicious Eggplant in peanut butter dish, was at an Malay restaurant where this was one of the completely vegan items on their menu. Needless to say, I was hooked from my first spoon and just couldn’t stop eating it.  The steamed eggplant tasted heavenly enveloped in their hot and spicy peanut sauce. I decided to recreate this dish at home by substituting the peanut butter with Sunflower butter making an allergy free dish for everyone’s enjoyment.

We need,

  • Eggplant, cut into wedges – Either 1 medium sized or, 6 small ones
  • Oil – 1 tablespoon
  • Garlic Cloves, minced- 5 to 6
  • Scallions, sliced thinly – 1/2 cup
  • Sunflower Butter – 3 to 4 tablespoons
  • Soy Sauce – 1 tablespoon
  • Lime Juice – 2 tablespoons
  • Coconut Sugar – 1 tablespoon
  • Red Chilli, sliced finely – 1 teaspoon
  • Salt, to taste
  • Fried Shallots to sprinkle on top – optional, but highly recommended


  1. Steam the eggplant in a microwave steamer for 5 – 6 minutes.
  2. In the meanwhile blend together, the sunflower butter, soy sauce, lime juice, coconut sugar and red chillies.
  3. Heat oil in a deep pan and add the garlic. Cook until aromatic.
  4. Stir in the scallions and cook until just wilted.
  5. Mix in the sauce with the above.
  6. Add the eggplant pieces and coat with the sauce.
  7. Cover and simmer on low heat for 4 – 5 minutes.

Garnish with fried shallots to serve. We ate ours with Schezwan Noodles Enjoy!

This post first appeared on Masala Vegan, please read the originial post: here

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Vegan Chilli Garlic Eggplant in Sun Butter Sauce


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