Weird Combo

Safeway, you failed me!

No eggplant?  

REALLY!

Rude.

This meal was supposed to be eggplant and mushrooms,

but instead I made squash...weird I know.

I wasn't sure what to do,

I'm not used to not finding what I need at the store.

I just grabbed the first thing I saw...happened to be a squash.

Luckily it actually tasted good, but I have a feeling eggplant would have been better.

So don't panic like I did...find the eggplant.

P.S. I don't actually know what Japanese eggplants are...

Steamed Eggplant and Mushrooms with Peanut Sauce

6 Japanese eggplants (about 2 lbs) sliced into 1in thick rounds

1 lb shiitake mushrooms, stems removed, caps halved

3 T smooth peanut butter

3T rice vinegar

2 T soy sauce

2 T finely grated peeled fresh ginger

1-2 T light brown sugar

salt

4 scallions, trimmed, cut into 2 in lengths, and thinly sliced lengthwise

cooked rice, such as basmati for serving.

Fill a large pot with about 1 in water; bring to a boil.  Add eggplant and mushrooms.  Reduce heat to med-high, cover and steam until tender, 8-10 min.

Meanwhile, make sauce;  place peanut butter in a small bowl.  Gradually whisk in vinegar, then add soy sauce, ginger, brown sugar and 1 tsp salt; whisk until smooth and combined.  

With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl.  Add scallions and peanut sauce; toss gently to coat.  Serve over rice.

Serves 4. 

Paige Rating: **