Cold Eggplant With Spicy Asian Peanut Dressing

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.

• Ready In: 30 mins
• Serves: 2-4

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  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

Directions

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