Cold Eggplants with Spicy Chinese Peanut Dressing 

Adapted from Madhur Jaffrey's World Vegetarian

• 4 small Italian or Japanese eggplants (10 ounces), about 6 inches long

For the sauce:

• 4 teaspoons freshly made peanut butter from a health food shop or 4 tablespoons roasted peanuts ground to a paste in a clean coffee grinder
• 3 teaspoons soy sauce
• 4 teaspoons distilled white vinegar 
• 2 teaspoons Chinese rice wine or dry sherry 
• 1 teaspoon oriental sesame oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon chili paste with soybean or chili paste with garlic, optional
• 1/2 teaspoon very finely chopped ginger
• 4 tablespoons finely chopped fresh cilantro or parsley leaves

Quarter the eggplants lengthwise and then cut them crosswise into 3-inch segments. Steam over high heat for 10 to 15 minutes, or until tender. 

Meanwhile, combine all the ingredients for the sauce, except the cilantro leaves, in a bowl and mix well.

When the eggplants are tender, gently lift them out and arrange them neatly in a single layer on a large platter. Stir the sauce. Pour the sauce evenly over the eggplants. Sprinkle the cilantro leaves over the top and serve at room temperature or chilled.

SERVES 2 TO 4

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