While most eggplant dishes are best served warm, this unusual side is an excellent cold option for summer. Preparation is quick and easy, and the finished recipe plates up attractively. Make this Asian-inspired dish on hot summer evenings when you don't feel like cooking. Look for long, thin purple Chinese eggplants and serve with cold noodles or rice.
Ingredients
1 ½ pounds eggplant, preferably Asian varieties
2 tablespoons crunchy peanut butter
1 ½ tablespoons low-sodium soy sauce
1 tablespoon apple juice
½ teaspoon chili paste
1 bunch parsley for garnish
Peel the eggplants using a small knife or vegetable peeler, removing the stem from each one. Wrap each eggplant loosely in damp cheesecloth or paper towels and arrange them in a circle around a microwave-safe plate or vegetable steamer. To prepare in the microwave, cook on the high setting for 5 minutes, turning once halfway through cooking. To prepare on the stovetop, steam in a large pot until the eggplant is soft and slightly translucent. Remove the hot eggplants from the microwave or pan and drop them immediately into a bowl of cold water. Remove the cheesecloth or paper towels and cut the vegetables on the diagonal into slices. Arrange on a plate with parsley and chill in the refrigerator.
For the sauce, combine all other ingredients in a small saucepan. Cook, stirring continuously, over medium-low heat until the peanut butter melts and all ingredients are well combined. Spoon over the chilled eggplant and serve.