Food & Cooking Recipes Lunch Recipes Steamed Eggplant with Peanuts and Scallions 3.1 (18) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 This dish uses smaller eggplants which means they are less bitter, and its use of traditional Chinese spices makes it very flavorful. 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 ¼ cup finely chopped unsalted roasted peanuts 2 scallions, thinly sliced Directions 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. Print