Steamed Eggplant With Spicy Peanut Sauce

Ingredients

• ½ cup natural chunky peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon dark brown sugar
• 1 teaspoon finely grated lime zest
• 1 tablespoon lime juice
• 2 teaspoons sambal olek or other chile paste
• 1 garlic clove, finely chopped
• 6 Asian or baby eggplant
• ¼ cup chopped, roasted peanuts
• ¼ cup sliced scallions

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    177 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 6 grams protein; 171 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings as an appetizer; 3 to 4 as a side dish

Preparation

1. In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
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.
3. Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.

25 minutes