Prep 15 mins
Cook 15 mins
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.
- 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 chinese rice wine or 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
- 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.
This was fantastic! I used sherry and less than half the salt. Also parsley instead of cilantro. The major change I made was instead of steaming the eggplant (I don't have any way to do that), I tossed the spears of eggplant with a Tbsp or two of olive oil and cooked it in a skillet until browned and cooked through. I think I will always cook it in this manner as the crispiness really added something extra. Thanks for sharing!
I really liked this. I didn't use the cilantro. It's good as a vegetarian dinner.