Cold Eggplant With Spicy Asian Peanut Dressing

30 mins

2 servings

5.0/5 (3 reviews)

Don't know what to do with those beautiful, skinny Japanese eggplants? Try this. It's easy, healthy, and even better the next day. Slim Japanese eggplants are steamed and marinated in a spicy peanut dressing. Comes from World Vegetarian by Madhur Jaffrey. Can also be made with regular eggplants cut the same way.

Ingredients

4 small Japanese eggplants or 2 medium eggplants, about 6 inches long (about 10 oz)
4 teaspoons peanut butter, chunky or smooth
4 teaspoons soy sauce
4 teaspoons rice vinegar
2 teaspoons dry sherry or 2 teaspoons mirin
1 tablespoon sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic and red chile paste (or more, to taste)
1/2 teaspoon ginger, minced
4 tablespoons cilantro, chopped

Instructions

Quarter the eggplants and cut them crosswise into 3-inch sections.
Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket.
Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well.
When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.

Amount Per Serving
Calories 375.9
% Daily Value*
Total Fat 14.1g	22%
Cholesterol 0mg	0%
Total Carbohydrate 59.9g	22%
	Dietary Fiber 32.0g	114%
	Sugars 27.0g
Protein 13.3g

Amount Per Serving

Calories 375.9

% Daily Value*

Total Fat 14.1g

22%

Cholesterol 0mg

Total Carbohydrate 59.9g

22%

Dietary Fiber 32.0g

114%

Sugars 27.0g

Protein 13.3g