Steamed Eggplant and Mushrooms with Peanut Sauce

• 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)

1. Fill a large pot with about 1 inch water; bring to a boil.
2. Add eggplant and mushrooms.
3. Reduce heat to medium-high; cover, and steam until tender, 8 to 10 minutes.
4. Meanwhile, make sauce: Place peanut butter in a small bowl.
5. Gradually whisk in vinegar, then add soy sauce, ginger, brown sugar, and 1 teaspoon salt; whisk until smooth and combined.
6. (Alternatively, combine everything in a blender and puree until smooth.)
7. With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl.
8. Add scallions and peanut sauce; toss gently to coat.
9. Serve immediately, over rice if desired.

eggplants, shiitake mushrooms, smooth peanut butter, rice vinegar, soy sauce, fresh ginger, lightbrown sugar, salt, scallions, rice

Taken from www.epicurious.com/recipes/food/views/steamed-eggplant-and-mushrooms-with-peanut-sauce-388014 (may not work)