Steamed Eggplant and Mushrooms with Peanut Sauce

Name: Steamed Eggplant and Mushrooms with Peanut Sauce
Yield: serves 4
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)

December 22, 2011

Japanese eggplants are more slender, lighter in color, and have a slightly sweeter, creamier flesh than the larger, pear-shaped globe varieties. To prevent the flesh from discoloring, cut the eggplants just before you’re ready to steam them.

Recipe information

Yield
serves 4

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)

Preparation

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

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsAsian Eggplant Vegetable Shiitake Mushroom Mushroom Peanut Butter Side Dinner Dairy Free Vegan Vegetarian Quick Easy Steam Blender Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes