Steamed Eggplant and Mushrooms with Peanut SauceThe complete recipe for Steamed Eggplant and Mushrooms with Peanut Sauce on Yahoo! Shine.
  • 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
servings:4
  1. 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.
  2. Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
  3. 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.
20 min20 min30 min

YOUR FRIENDS' ACTIVITY

    Steamed Eggplant and Mushrooms with Peanut Sauce

    By Everyday Food
    servings:4
    cook time:20min
    recipe source:Everyday Food
    Search

    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

    Directions

    1. 1Fill 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.
    2. 2Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
    3. 3With 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.

    Browse Recipe

    * Required
    1. Rating is required
    2. Title is required
    3. Write at least 3 characters
    Posting review…
    Sorry, we were unable to submit your review. Please try again.