Cold Eggplant with Spicy Asian Peanut Dressing
Infuse your meals with bold, vibrant flavors by trying this Cold Eggplant with Spicy Asian Peanut Dressing. This easy-to-make dish features tender, steamed Japanese or Chinese eggplants chilled to perfection and dressed in a creamy, umami-packed peanut sauce made with natural peanut butter, soy sauce, garlic, ginger, and a splash of chili paste for a kick of heat. Garnished with crisp scallions, fresh cilantro, and toasted sesame seeds, this dish is as visually stunning as it is delicious. Perfect as a light appetizer or a refreshing side, this cold eggplant recipe is vegan-friendly (with a simple honey swap) and ideal for hot summer days or Asian-inspired dinner nights. Ready in under 30 minutes, it’s a quick and flavorful addition to your table that your guests will rave about.
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Ingredients
- 3 small eggplants (Japanese or Chinese variety)
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 3 tablespoons peanut butter (natural, unsweetened)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon chili paste (e.g., sambal oelek)
- 2 tablespoons water
- 2 scallions, thinly sliced
- 2 tablespoons cilantro leaves
- 1 tablespoon sesame seeds, toasted
Directions
Step 1
Trim the stems off the eggplants and slice them in half lengthwise.
Step 2
Steam the eggplants in a large steamer or over a pot of boiling water for 8–10 minutes, or until they are tender but not mushy.
Step 3
Remove the steamed eggplants and place them in a bowl of ice water to stop the cooking process. Once cooled, pat them dry with paper towels.
Step 4
Slice the eggplants into bite-sized strips and sprinkle them with 1 teaspoon of salt. Let sit for 5 minutes, then gently pat away any excess liquid with a paper towel.
Step 5
In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, chili paste, sesame oil, and water until smooth and well combined.
Step 6
Arrange the eggplant strips on a shallow serving platter. Drizzle the peanut dressing generously over the eggplants.
Step 7
Garnish with sliced scallions, cilantro leaves, and toasted sesame seeds.
Step 8
Chill the dish in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Step 9
Serve cold as an appetizer or side dish. Enjoy!
Nutrition Facts
| Serving size | (489.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 593.7 |
| Total Fat 43.3g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3612.9mg | 0% |
| Total Carbohydrate 41.7g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 19.4g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.8mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1349.7mg | 0% |
Source of Calories