STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE

Steamed Eggplant and Mushrooms with Peanut Sauce image

Yield serves 4

Number Of Ingredients 10

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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.