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.
Ingredients: [‘japanese eggplants’, ‘peanut butter’, ‘soy sauce’, ‘rice vinegar’, ‘chinese rice wine’, ‘sesame oil’, ‘sugar’, ‘salt’, ‘garlic and red chile paste’, ‘ginger’, ‘cilantro’]
Quantity of 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 “]
Number of Servings: 2
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.’]