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Under 30 Minutes

Under 30 Minutes

Steamed Eggplant and Mushrooms with Peanut Sauce

  • prep: 20 mins
    total time: 30 mins
  • servings: 4

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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. Step 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. Step 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. 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 with rice, if desired.

Source
Everyday Food, July/August 2005

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