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.

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