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Categories:Viewed: 41 - Published at: a year ago
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 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
Method
- 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.
