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Cold Eggplant With Spicy Asian Peanut Dressing
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 min
- Servings
- 2.00 - serving(s)
Categories
- Appetizer
Cuisine
- Asian
Cooking Method
- Steam
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cold Eggplant With Spicy Asian Peanut Dressing brings together 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 in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 2 servings.
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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
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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.
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