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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Recipe Information
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
Instructions
Trim the stems off the eggplants and slice them in half lengthwise.
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.
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.
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.
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.
Arrange the eggplant strips on a shallow serving platter. Drizzle the peanut dressing generously over the eggplants.
Garnish with sliced scallions, cilantro leaves, and toasted sesame seeds.
Chill the dish in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Serve cold as an appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
