Last week, after I made that yummy eggplant parmesan, I was looking for a way to use the rest of the eggplant I had gotten.  It was Asian eggplant, since I always prefer it, so I thought a peanut dressing would be great with it! 

This recipe is great because you can eat it either warm or cold – I enjoyed it warm over rice when I made it, and then later used it is a great salad topper. 


Eggplant with Asian Peanut Dressing


  • 2 Japanese Eggplants
  • 4 tsp peanut butter
  • 4 tsp Bragg’s (or soy suace)
  • 4 tsp rice vinegar
  • 2 tsp mirin or dry sherry
  • 1 T sesame oil
  • 2 tsp sugar
  • 1 tsp garlic and red chile paste (or more, to taste)
  • 1/2 tsp minced ginger


  1. Half the eggplants and slice.
  2. Sauté eggplant in a little coconut oil or EVOO.  Add some water if you need to – eggplant will really soak up some oil!  Sauté until tender, about 10-15 minutes. 
  3. Meanwhile, combine all of the other ingredients and mix well.
  4. Add the sauce to the eggplant and stir to coat.

Hope you enjoy!

I’ve shared this recipe at these great sites!




2 thoughts on “Eggplant with Asian Peanut Dressing #Vegan

  1. most everything we cook on the stove in oil (not frying) can be prepared just as well with water, vermouth or wine. Even eggs! Steam is sometimes the key,
    A lot of things I just toss around in a dry skillet, I’m talking cast iron or stainless, and then add a splash of liquid near the end and put the lid on for a minute or 2. If not done enough, repeat.
    It has really extended the bottle of Olive or canola oil on the shelf! and less oil in foods has to be a good thing.
    This tasty eggplant dish would work with this method, tested!

    1. So true! I like to use a little oil, but not too much. Since I have nonstick pans, I don’t use any oil at all with eggs – the pans we have now are really great, so any oil used is just for flavor. I little healthy oil is good, but definitely don’t need much!

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