Eggplant Steamed with Mushrooms Peanut Sauce

By pattie_d

Japanese eggplant and shiitake mushrooms are steamed until tender and dressed in a peanut sauce flavored with ginger, rice vinegar, soy sauce, and brown sugar. Serve this Asian-inspired vegetarian main dish over jasmine rice, brown rice, or noodles.

Ingredients

• 6 Japanese eggplants (about 2 pounds total), sliced into 1-inch-thick rounds
• 1 pound shiitake mushrooms, stems discarded, caps halved
• 3 tablespoons smooth peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled, fresh ginger
• 1 to 2 tablespoons light-brown sugar
• Coarse salt
• Cooked rice, for serving (optional)
• 4 scallions, cut into 2-inch lengths and thinly sliced lengthwise

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; steam until tender, 8 to 10 minutes.

Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.

With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve with rice, if desired.