Ingredients for 2 servings:
1. 4 small Japanese eggplants or 2 medium eggplants, about 6 inches long (about 10 oz)
2. 4 teaspoons peanut butter, chunky or smooth
3. 4 teaspoons soy sauce
4. 4 teaspoons rice vinegar
5. 2 teaspoons dry sherry or 2 teaspoons mirin
6. 1 tablespoon sesame oil
7. 2 teaspoons sugar
8. 1/2 teaspoon salt
9. 1/4 teaspoon garlic and red chile paste (or more, to taste)
10. 1/2 teaspoon ginger, minced
11. 4 tablespoons cilantro, chopped

Directions:
1. Quarter the eggplants and cut them crosswise into 3-inch sections.
2. Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket.
3. Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well.
4. When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.