Marinated Mushroom And Eggplant With Peanut Sauce Recipes

STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE

Steamed Eggplant and Mushrooms with Peanut Sauce image

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

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 192 g, Fat 7 g, Fiber 10 g, Protein 9 g

STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE

Steamed Eggplant and Mushrooms with Peanut Sauce image

Categories Sauce Mushroom Steam Peanut Eggplant Boil

Yield serves 4

Number Of Ingredients 10

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)

Steps:

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.
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.)
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.

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