Eggplant with Spicy Chinese Peanut Dressing
Me and Renae over at i eat food must be karmically connected or something, because lately everything she makes strikes a chord with me, and I go running off to try the same thing or something similar. First off, I have to say that I found these AWESOME looking eggplant at the market, and although they didn’t picture all that well, I wanted to post the shot I got and ask if anyone knows exactly what these are, because I don’t, and they weren’t labeled.
The recipe is from Madhur Jaffrey’s World Vegetarian, and the only changes I made were replacing fresh ginger with about a tsp of powdered, and cilantro with a half cup of green peas. Because I’ve finally come to the decision that I HATE CILANTRO.
Rather than pour the sauce over the eggplant, I combined sauce and eggplant in a tupperware, and shook (marinating style) to coat. Yum!
Selah.
You may have just changed my eggplant plans! My eggplans?! I was going to make a caponata-like thing but I love peanut sauces. And although I like cilantro fine, I love the idea of subbing peas for cilantro.