Steamed Eggplant with Peanuts and Scallions
- 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
- Produce
- Ginger, fresh (1 teaspoon)
- Peanuts, unsalted roasted (1/4 cup)
- Scallions (2)
- Condiments
- Cider vinegar (2 tablespoons)
- Soy sauce (2 tablespoons)
- Cooking & Baking
- Brown sugar, light (2 teaspoons)
- Garlic clove (1)
- Sesame oil, toasted (1 teaspoon)
- Other
- 2 Chinese, graffiti, or small Italian eggplants, quartered lengthwise and cut into 4-inch lengths
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 12, 2011 (1 year ago).
3 people saved this recipe.
