Recipes » Main Dish » Eggplant and Mushrooms With Peanut Sauce
T. Colin Campbell Center for Nutrition Studies
Eggplant and Mushrooms with Peanut Sauce


  • 1 large eggplant
  • 1 small yellow onion
  • 12-oz pkg mushrooms (button, cremini or baby portabellas)
  • Sea salt to taste (optional)
  • ⅓ cup ⅓ cup natural peanut butter
  • ¼ cup water or low-sodium vegetable broth
  • 1 tsp agave syrup
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp balsamic vinegar


  • 1. Cut eggplant into roughly 1-inch chunks and soak in lightly salted water to cover for 15 minutes.
  • 2. Peel and finely chop the onion and quarter the mushrooms. Water sauté the onions in pan until soft.
  • 3. Add eggplant water mixture and mushrooms into the onions. 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.
  • 4. In a blender, mix together peanut butter and ¼ cup 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.
  • 5. 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, steamed green beans or other green vegetable.

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