Cold Eggplant With Spicy Asian Peanut Dressing Recipes

EGGPLANT WITH PEANUT DRESSING

Steps:

• Puree 2 tablespoons peanut butter, 1 garlic clove, the juice of 1 lemon and some fresh oregano in a blender. Blend in 3 tablespoons each olive oil and water; add salt and pepper. Brush 2 thinly sliced eggplants with olive oil, season with salt and pepper and grill 3 minutes per side. Top with the peanut dressing, more oregano and red pepper flakes.

COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING

Steps:

• Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil. Add the optional ginger and/or garlic. Set aside.
• If you can find Japanese eggplant, cut them in half lengthwise. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender. Remove from the heat and cut in 3/4-inch wide slices. Season with salt. Toss gently with the dressing (it's okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour. Toss again and serve on a bed of baby arugula. Sprinkle the remaining chives over the top.

PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE

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.

GRILLED EGGPLANT WITH SPICY PEANUT SAUCE

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.

JAPANESE PEANUT SALAD DRESSING

Steps:

• Combine all ingredients in a jar with a tight fitting lid.
• Shake well to combine.
• Store in refrigerator until use.

STEAMED EGGPLANT WITH SPICY PEANUT SAUCE

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.

THAI PEANUT DRESSING

Steps:

• Combine all ingredients in blender container and blend until smooth.

INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE

Steps:

• Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

SPICY THAI PEANUT DRESSING

Steps:

• In a blender or food processor, place all of the ingredients, and blend until smooth.
• Transfer to an airtight container and store in the refrigerator for up to one month.