STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE
This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; steam until tender, 8 to 10 minutes.
- Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
- With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve with rice, if desired.
Nutrition Facts : Calories 192 g, Fat 7 g, Fiber 10 g, Protein 9 g
STEAMED EGGPLANT WITH SPICY PEANUT SAUCE
Provided by Melissa Clark
Categories quick, weekday, side dish
Time 25m
Yield 6 servings as an appetizer; 3 to 4 as a side dish
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED EGGPLANT WITH SPICY PEANUT SAUCE
Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!
Provided by Diana Adcock
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9
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.
Provided by katez21
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375.9, Fat 14.1, SaturatedFat 2.4, Sodium 1321.1, Carbohydrate 59.9, Fiber 32, Sugar 27, Protein 13.3
STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE
Steps:
- Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; cover, and steam until tender, 8 to 10 minutes.
- Meanwhile, make sauce: Place peanut butter in a small bowl. Gradually whisk in vinegar, then add soy sauce, ginger, brown sugar, and 1 teaspoon salt; whisk until smooth and combined. (Alternatively, combine everything in a blender and puree until smooth.)
- With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve immediately, over rice if desired.
STEAMED EGGPLANT WITH PEANUTS AND SCALLIONS
This dish uses smaller eggplants which means they are less bitter, and its use of traditional Chinese spices makes it very flavorful.
Provided by Martha Stewart
Categories Lunch Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small saucepan, combine vinegar, soy sauce, sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.
- Set a steamer basket in a saucepan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Transfer to a platter and top with soy dressing, peanuts, and scallions. Serve warm.
Nutrition Facts : Calories 104 g, Fat 6 g, Fiber 3 g, Protein 4 g
INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE
Provided by Debbie White
Categories Vegetarian Backyard BBQ Peanut Eggplant Hot Pepper Summer Grill Grill/Barbecue Vegan Boil Gourmet Atlanta Georgia
Yield Serves 4
Number Of Ingredients 10
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.
PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE
The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.
Provided by Julia Moskin
Categories dinner, for two, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams
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