Safeway, you failed me!
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
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.
Paige Rating: **