Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4
Steamed Eggplant with Peanuts and Scallions

Source: Everyday Food, September 2009

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 Chinese, graffiti, or small Italian eggplants, quartered lengthwise and cut into 4-inch lengths
  • 1/4 cup finely chopped unsalted roasted peanuts
  • 2 scallions, thinly sliced

Directions

  1. 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.

  2. 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.

Reviews

Be the first to comment!