Cold Eggplant With Spicy Asian Peanut Dressing - cooking recipe

Ingredients

4 small Japanese eggplants or 2 medium eggplants, about 6 inches long (about 10 oz)
4 teaspoons peanut butter, chunky or smooth
4 teaspoons soy sauce
4 teaspoons rice vinegar
2 2 teaspoons dry sherry or 2 teaspoons mirin
1 tablespoon sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic and red chile paste (or more, to taste)
1/2 teaspoon ginger, minced
4 tablespoons cilantro, chopped

Preparation

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.