Steamed Eggplant With Spicy Peanut Sauce
Updated May 2, 2024
- Total Time
- 25 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup natural chunky peanut butter
- 1tablespoon soy sauce
- 1tablespoon dark brown sugar
- 1teaspoon finely grated lime zest
- 1tablespoon lime juice
- 2teaspoons sambal olek or other chile paste
- 1garlic clove, finely chopped
- 6Asian or baby eggplant
- ¼cup chopped, roasted peanuts
- ¼cup sliced scallions
Nutritional analysis per serving (6 servings)
219 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 8 grams protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together peanut butter, ⅓ cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
- Step 2
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.
- Step 3
Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.
Private Notes
Comments
The eggplant will cook in 10 minutes if the pieces are no more than 1/2" thick. If it's larger chunks, it takes much larger. It works better if the sauce is on the side, and spooned over the eggplant to taste on each individual's plate. Otherwise it's one giant eggplant peanut sauce blob.
This is the first Melissa recipe I've had not turn out so well (hate to say it, because her recipes are usually GOLD). But the sauce was too thick and didn't mix well with, or really complement the subtlety of the steamed eggplant. The flavor of the sauce was nice - might work well for a different application - but here it was just sort of gloppy and unappetizing.
I just went with my lazy streak and nuked the eggplant, tossed it into the blender with all the other ingredients and a little added liquid, and poured it over rice as a sauce, delish!
I had small eggplants, but in half lengthwise, but they still needed 15 mins. Cut them into small chunks on the platter and put sauce over. Used more scallions and added cilantro (good idea, it needed it). Served with lo mein noodles tossed with a smidge of sesame oil. I don’t know who these people are that could get 6 servings out of this...it made a dinner for 2.
Good quick dinner.....microwave eggplant, no peel, frozen rice. 20 min prep tops
I just went with my lazy streak and nuked the eggplant, tossed it into the blender with all the other ingredients and a little added liquid, and poured it over rice as a sauce, delish!