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Steamed Eggplant and Mushrooms with Peanut Sauce


This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


  • 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


  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.

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