Best Eggplant With Peanut Dressing Recipes

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GRILLED EGGPLANT WITH SPICY PEANUT SAUCE



Grilled Eggplant with Spicy Peanut Sauce image

Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!

Provided by Diana Adcock

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons sesame oil
4 cloves garlic, minced
1 -2 teaspoon crushed red pepper flakes, up to you
2/3 cup crunchy peanut butter
4 teaspoons tamari
4 teaspoons fresh lime juice
2 teaspoons sugar
2/3 cup water
2 medium eggplants
vegetable oil, for brushing

Steps:

  • In a medium saucepan heat the sesame oil over medium heat.
  • Add the garlic and red pepper flakes.
  • Saute for 1 minute.
  • Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
  • Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
  • Keep warm over low heat.
  • Heat your grill to medium high heat.
  • Slice the eggplant 1/2 inch thick.
  • Brush both sides with oil and lightly salt.
  • Grill for 8-10 minutes or until tender and lightly browned.
  • Brush lightly with sauce and serve with remaining sauce.

Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9

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

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

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

STEAMED EGGPLANT WITH SPICY PEANUT SAUCE



Steamed Eggplant With Spicy Peanut Sauce image

Provided by Melissa Clark

Categories     quick, weekday, side dish

Time 25m

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

Number Of Ingredients 10

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

PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE



Pan-Roasted Eggplant With Peanut-Chile Sauce image

The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.

Provided by Julia Moskin

Categories     dinner, for two, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 eggplants, about 1 pound each
Kosher or sea salt
1/4 to 1/2 cup roasted peanuts, crushed or chopped, more as desired
1/4 teaspoon ground cumin
1 medium garlic clove, pounded to a paste or finely chopped
2 to 3 tablespoons sambal oelek, Sriracha or other red chile paste, more to taste
7 tablespoons olive or vegetable oil, more as needed
1 (2-inch) piece fresh ginger, cut into fine julienne
2 large or 3 small scallions, white and light green parts only, chopped or thinly sliced lengthwise into fine julienne
1/2 cup loosely packed cilantro leaves

Steps:

  • Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
  • Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
  • Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
  • Heat the oven to 200 degrees and place a large baking sheet in it to warm.
  • In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
  • When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
  • To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams

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