Eggplant and Mushrooms With Peanut Sauce
Total: 45 minutes
Prep: 10 minutes
Cook: 20 minutes
Transform peanut butter into a savory sauce that brings out the richness of cooked eggplant and mushrooms.
For the sauce
- Cut eggplant into roughly 1-inch chunks and soak in enough salt water to cover for 15 minutes. Meanwhile, peel and finely chop the onion and quarter the mushrooms. Sauté the onions in water until soft. Rinse and drain the eggplant. Add eggplant and mushrooms and eggplant soaking water to the skillet. Cover and let simmer, stirring occasionally, until the eggplant is soft (5-10 minutes). Remove cover and continue to cook until most of the liquid has evaporated.
- In a blender, mix together peanut butter and water or vegetable broth. When the mixture is smooth and creamy add the agave syrup, soy sauce and vinegar and mix until the mixture is smooth again.
- Pour sauce over sautéed vegetables in the skillet. Simmer, stirring, for a minute or two until the sauce has thickened and thoroughly coated the vegetables. Serve hot with your favorite rice and steamed green beans or other green vegetable.