Spicy Peanut Eggplant
3 or 4 long skinny eggplants (Japanese or Italian), sliced to 3" long pieces
2 tablespoons natural peanut butter
1 tablespoon Bragg's amino acids
4 teaspoons white vinegar
1 tablespoon sake
1 or 2 teaspoons toasted sesame oil
2 teaspoons natural cane sugar
1 teaspoon finely chopped ginger
2-4 tablespoons water
1/2 teaspoon hot garlic chili sauce
sesame seeds, to taste
fresh cilantro or parsley, for garnish
1. Steam eggplant or microwave for 10-15 minutes until soft. While steaming the eggplant, prepare the sauce.
2. Add the peanut butter, Bragg's, vinegar, sake, sesame oil, sugar, ginger, water, and chili sauce. Whisk it all together until good and saucy smooth.
3. When your eggplant is done cooking, line a casserole dish or even a cookie sheet with the eggplant and pour sauce over the eggplant until its pretty evenly dispersed. Garnish with sesame seeds and herbs.
Enjoy! I take this to pot lucks a lot and it always vanishes. Even my father-in-law eats it, and he hates eggplant!!