Best Eggplant With Peanut Dressing Recipes

PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE

Steps:

• Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
• Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
• Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
• Heat the oven to 200 degrees and place a large baking sheet in it to warm.
• In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
• When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
• To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.

MAW MAW'S EGGPLANT DRESSING

Steps:

• 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
• 2. Boil whole eggplants until tender.
• 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
• 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
• 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.

COLD EGGPLANT WITH SPICY ASIAN PEANUT DRESSING

Steps:

• Quarter the eggplants and cut them crosswise into 3-inch sections.
• Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket.
• Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well.
• When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.