Step 1

STEP 1Preheat the oven to 425°. STEP 2Cut eggplant lengthwise into 1/2-inchthick slices. Arrange in a single layer on a baking sheet, drizzle with olive oil and season liberally with salt. STEP 3Roast in the oven until soft and caramelized, flipping over once, in about 30 minutes (this step can be done up to 3 days ahead of time, but keep the eggplant in a closed container in the fridge). STEP 4Once cool, chop eggplant coarsely. Add to a bowl, along with parsley, scallions and garlic. Season with the spices and salt, to taste. STEP 5In a separate bowl, whisk eggs until fluffy. Mix in flour, baking powder and ½-cup milk, using more milk if needed until you have a thick, pancake-like batter. STEP 6Stir in eggplant mixture. To fry the beignets STEP 1Heat oil in a deep frying pan or use a deep fryer (you can test the heat by dropping a little batter into the pan: if it sizzles, it is good to go). STEP 2Scoop batter with a spoon and drop into the hot oil, using another spoon to ease it off. Continue with as many as fit but don’t crowd the pan. STEP 3When they are golden and crisp (after about 4–5 minutes), scoop the beignets out with a slotted spoon and drain on a paper towel. Repeat until all batter is finished. STEP 4Preheat the oven to 450°. STEP 5Make a quick salsa of chopped peaches, tomatoes, fresh herbs (mint works wonderfully, as does cilantro), onion and lime juice.

Step 2

STEP 1Heat the oil in a small saucepan. STEP 2Add onion and sauté for about 5 minutes on medium-low heat, or until softened. Do not brown. Add garlic and ginger for the last minute. Then add spices, sambal oelek, molasses and peanut paste, plus 1/2 cup of water. STEP 3Simmer for about 5 minutes on low heat. The sauce will thicken. If it gets too congealed, add a tablespoon of water at a time as needed. STEP 4Add chopped peaches and cook for another 2–3 minutes. The sauce should be like a thick, chunky barbecue sauce. Add salt to taste. The sauce can be served warm or cold. STEP 5Garnish, to taste, with fresh peaches, tomatoes and herbs. Keep in a closed jar in the fridge for up to 3 days.