Eat Veggies, save the planet

Right now I have a profusion of eggplants in my fridge that I grew in my garden. I am particularly fond of the mauve ones that are 7 to 9 inches long. I harvest them when they are still young.  This recipe works well because it is fast and easy. Whenever I bring it to a potluck dinner folks ask me for the recipe.

Madhur Jaffrey says “that many people believe that eggplants prevent cancer and also inhibit the growth of fatty deposits in the arteries”.

• 1 pound Japanese eggplants
• 1/2 tsp. salt
• 2 tsps. sugar
• 1 Tbsp. roasted sesame oil
• 4.5 tsps. soy sauce (4.5 tsps. is 3 of my 1/2 Tbsp. measuring spoon)
• 4.5 tsps. smooth peanut butter
• 4.5 tsps. soy sauce
• 2 tsps. cooking sherry
• 4.5 tsps. apple cider vinegar
• 1/2 tsp. powdered ginger
• finely chopped cilantro optional

1. Cut the eggplants into long strips and then into 3 inch pieces.
2. Steam them 10 minutes or until soft.
3. While they are steaming make the sauce by combining the next nine ingredients . I use an immersion blender to mix them
4. Put the steamed eggplant in a dish, pour the peanut sauce on top and sprinkle them with the cilantro if desired

See, I told you it was a quick and simple recipe. You can make it more complicated by using  freely grated ginger. I grate mine with a micro plane.