Steamed Eggplant and Mushrooms with Peanut Sauce

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!