Steamed Eggplant and Mushrooms with Peanut Sauce Recipe

Name: Steamed Eggplant and Mushrooms with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Japanese eggplants (about 2 pounds), sliced into 1-inch-thick rounds; 1 pound shiitake mushrooms, stems removed, caps halved; 3 tablespoons smooth peanut butter, preferably natural-style; 3 tablespoons rice vinegar (unseasoned); 2 tablespoons soy sauce; 2 tablespoons finely grated peeled fresh ginger; 1 to 2 tablespoons light-brown sugar; Coarse salt; 4 scallions, trimmed, cut into 2-inch lengths, and thinly sliced lengthwise; Cooked rice, such as basmati or jasmine, for serving (optional)

Servings: persons

6 Japanese eggplants (about 2 pounds), sliced into 1-inch-thick rounds
1 pound shiitake mushrooms, stems removed, caps halved
3 tablespoons smooth peanut butter, preferably natural-style
3 tablespoons rice vinegar (unseasoned)
2 tablespoons soy sauce
2 tablespoons finely grated peeled fresh ginger
1 to 2 tablespoons light-brown sugar
Coarse salt
4 scallions, trimmed, cut into 2-inch lengths, and thinly sliced lengthwise
Cooked rice, such as basmati or jasmine, for serving (optional)

1
Fill a large pot with about 1 inch water; bring to a boil.
2
Add eggplant and mushrooms.
3
Reduce heat to medium-high; cover, and steam until tender, 8 to 10 minutes.
4
Meanwhile, make sauce: Place peanut butter in a small bowl.
5
Gradually whisk in vinegar, then add soy sauce, ginger, brown sugar, and 1 teaspoon salt; whisk until smooth and combined.
6
(Alternatively, combine everything in a blender and puree until smooth.)
7
With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl.
8
Add scallions and peanut sauce; toss gently to coat.
9
Serve immediately, over rice if desired.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Japanese eggplants (about 2 pounds), sliced into 1-inch-thick rounds, 1 pound shiitake mushrooms, stems removed, caps halved, 3 tablespoons smooth peanut butter, preferably natural-style, 3 tablespoons rice vinegar (unseasoned), and more.

Yes, Steamed Eggplant and Mushrooms with Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Eggplant and Mushrooms with Peanut Sauce

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