Best Cold Eggplant With Spicy Asian Peanut Dressing Recipes

STEAMED EGGPLANT WITH SPICY PEANUT SAUCE

Steamed Eggplant With Spicy Peanut Sauce image

Provided by Melissa Clark

Time 25m

Yield 6 servings as an appetizer; 3 to 4 as a side dish

Number Of Ingredients 10

Ingredients

1/2 cup natural chunky peanut butter
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon finely grated lime zest
1 tablespoon lime juice
2 teaspoons sambal olek or other chile paste
1 garlic clove, finely chopped
6 Asian or baby eggplant
1/4 cup chopped, roasted peanuts
1/4 cup sliced scallions

Steps:

In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
Trim the ends of the eggplant. If using baby eggplant, peel them. Place in a steamer basket set over a pan of simmering water. Cover and cook until tender, about 10 minutes. (Alternatively, you can wrap the eggplants individually in parchment and microwave until tender, 3 to 4 minutes.) Halve eggplants lengthwise.
Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 11 grams, TransFat 0 grams

COLD EGGPLANT WITH SPICY ASIAN PEANUT DRESSING

Cold Eggplant With Spicy Asian Peanut Dressing image

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.

Provided by katez21

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 375.9, Fat 14.1, SaturatedFat 2.4, Sodium 1321.1, Carbohydrate 59.9, Fiber 32, Sugar 27, Protein 13.3

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