Cold Eggplant With Spicy Asian Peanut Dressing Recipes

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.

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.

Steps:

• Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
• Rinse eggplant under cold water and dry well, pressing out any excess moisture.
• Stir together mirin, soy sauce, ginger, and seven-spice powder.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
• Serve hot or at room temperature, sprinkled with chives.

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.

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.

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.

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.