Steamed Eggplant with Peanuts

Name: Steamed Eggplant with Peanuts
Yield: serves 4
Ingredients: 2 tablespoons cider vinegar; 2 tablespoons soy sauce; 2 teaspoons light-brown sugar; 1 teaspoon finely grated peeled fresh ginger; 1 garlic clove, smashed and peeled; 1 teaspoon toasted sesame oil; 2 small eggplants, quartered lengthwise and cut into 4-inch lengths; 1/4 cup finely chopped unsalted roasted peanuts; 2 scallions, trimmed and thinly sliced

December 22, 2011

Recipe information

Yield
serves 4

Ingredients

2 tablespoons cider vinegar

2 tablespoons soy sauce

2 teaspoons light-brown sugar

1 teaspoon finely grated peeled fresh ginger

1 garlic clove, smashed and peeled

1 teaspoon toasted sesame oil

2 small eggplants, quartered lengthwise and cut into 4-inch lengths

1/4 cup finely chopped unsalted roasted peanuts

2 scallions, trimmed and thinly sliced

Preparation

Step 1
In a small saucepan, combine vinegar, soy sauce, brown sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.
Step 2
Set a steamer basket in a pan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Serve warm, topped with dressing, peanuts, and scallions.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 104
Step 5
Fat: 6g (0.8g Saturated Fat)
Step 6
Protein: 3.9g
Step 7
Carbohydrates: 11g
Step 8
Fiber: 3.8g

Everyday Food: Light

TagsAsian Eggplant Vegetable Peanut Nut Side Dinner Dairy Free Vegan Vegetarian Quick Easy Steam Cookbooks

Recipe notes

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