Food & Cooking Recipes Quick & Easy Recipes Steamed Eggplant and Mushrooms with Peanut Sauce 3.5 (33) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger. 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 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. Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth. 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. Print