Steamed Eggplant With Spicy Peanut Sauce

• 1/2 cup natural chunky peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon dark brown sugar
• 1 teaspoon finely grated lime zest
• 1 tablespoon lime juice
• 2 teaspoons sambal olek or other chile paste
• 1 garlic clove, finely chopped
• 6 Asian or baby eggplant
• 1/4 cup chopped, roasted peanuts
• 1/4 cup sliced scallions

1. In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
2. Trim the ends of the eggplant.
3. If using baby eggplant, peel them.
4. Place in a steamer basket set over a pan of simmering water.
5. Cover and cook until tender, about 10 minutes.
6. (Alternatively, you can wrap the eggplants individually in parchment and microwave until tender, 3 to 4 minutes.)
7. Halve eggplants lengthwise.
8. Transfer eggplants to a platter, cut side up.
9. Spoon peanut sauce over eggplant.
10. Garnish with peanuts and scallions.

natural chunky peanut butter, soy sauce, brown sugar, lime zest, lime juice, sambal olek, garlic, peanuts, scallions

Taken from cooking.nytimes.com/recipes/1013782 (may not work)