Steamed Eggplant And Mushrooms With Peanut Sauce Recipes

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MARINATED MUSHROOM AND EGGPLANT WITH PEANUT SAUCE



Marinated Mushroom and Eggplant with Peanut Sauce image

This is an elegant, yummy, not terribly difficult dish that will astound your guests.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 4

Number Of Ingredients 19

2 medium eggplants
8 ounces crimini mushrooms, sliced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 tablespoon fresh ginger root
2 cloves crushed garlic
4 tablespoons soy sauce
8 tablespoons sunflower seed oil
2 tablespoons lemon juice
½ teaspoon cumin seeds
½ teaspoon coriander seeds
3 cloves garlic
2 tablespoons chopped onion
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon chili powder
½ cup coconut milk
1 cup crunchy peanut butter
1 cup water

Steps:

  • Cut eggplant into 1 inch chunks. Thread eggplant and mushrooms onto 8 wooden or metal skewers. Place vegetable skewers in a nonporous, shallow dish, and spoon the marinade over everything. Cover, and refrigerate for at least 2 hours.
  • To make marinade: Mix together ground cumin, ground coriander, grated ginger, and 2 cloves crushed garlic in a large skillet or wok. Stir over high heat until fragrant. Remove from heat, and stir in soy sauce, oil, and lemon juice.
  • To make peanut sauce: In a food processor, grind cumin seeds, coriander seeds, and 3 cloves garlic. Combine with onion, lemon juice, salt, chili powder, coconut milk, and peanut butter in a small saucepan. Stir in water. Simmer over medium low heat until it becomes a thick sauce. Transfer peanut sauce to a serving bowl.
  • Preheat grill to medium heat and lightly oil grate.
  • Remove skewers from marinade, and place on grill. Cook for about 10 to 15 minutes, or until vegetables are tender. Serve immediately with peanut sauce.

Nutrition Facts : Calories 807.3 calories, Carbohydrate 38 g, Fat 68.3 g, Fiber 16.8 g, Protein 23.1 g, SaturatedFat 14.4 g, Sodium 1833 mg, Sugar 12.7 g

ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE



Steamed Eggplant and Mushrooms with Peanut Sauce image

This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 10

6 Japanese eggplants (about 2 pounds total), sliced into 1-inch-thick rounds
1 pound shiitake mushrooms, stems discarded, caps halved
3 tablespoons smooth peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled, fresh ginger
1 to 2 tablespoons light-brown sugar
Coarse salt
Cooked rice, for serving (optional)
4 scallions, cut into 2-inch lengths and thinly sliced lengthwise

Steps:

  • Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; steam until tender, 8 to 10 minutes.
  • Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
  • With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve with rice, if desired.

Nutrition Facts : Calories 192 g, Fat 7 g, Fiber 10 g, Protein 9 g

STEAMED EGGPLANT



Steamed Eggplant image

This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE



Steamed Eggplant and Mushrooms with Peanut Sauce image

Categories     Sauce     Mushroom     Steam     Peanut     Eggplant     Boil

Yield serves 4

Number Of Ingredients 10

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)

Steps:

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

GRILLED EGGPLANT WITH SPICY PEANUT SAUCE



Grilled Eggplant with Spicy Peanut Sauce image

Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!

Provided by Diana Adcock

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons sesame oil
4 cloves garlic, minced
1 -2 teaspoon crushed red pepper flakes, up to you
2/3 cup crunchy peanut butter
4 teaspoons tamari
4 teaspoons fresh lime juice
2 teaspoons sugar
2/3 cup water
2 medium eggplants
vegetable oil, for brushing

Steps:

  • In a medium saucepan heat the sesame oil over medium heat.
  • Add the garlic and red pepper flakes.
  • Saute for 1 minute.
  • Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
  • Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
  • Keep warm over low heat.
  • Heat your grill to medium high heat.
  • Slice the eggplant 1/2 inch thick.
  • Brush both sides with oil and lightly salt.
  • Grill for 8-10 minutes or until tender and lightly browned.
  • Brush lightly with sauce and serve with remaining sauce.

Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9

STEAMED EGGPLANT WITH SPICY PEANUT SAUCE



Steamed Eggplant With Spicy Peanut Sauce image

Provided by Melissa Clark

Categories     quick, weekday, side dish

Time 25m

Yield 6 servings as an appetizer; 3 to 4 as a side dish

Number Of Ingredients 10

1/2 cup natural chunky peanut butter
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon finely grated lime zest
1 tablespoon lime juice
2 teaspoons sambal olek or other chile paste
1 garlic clove, finely chopped
6 Asian or baby eggplant
1/4 cup chopped, roasted peanuts
1/4 cup sliced scallions

Steps:

  • In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
  • Trim the ends of the eggplant. If using baby eggplant, peel them. Place in a steamer basket set over a pan of simmering water. Cover and cook until tender, about 10 minutes. (Alternatively, you can wrap the eggplants individually in parchment and microwave until tender, 3 to 4 minutes.) Halve eggplants lengthwise.
  • Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 11 grams, TransFat 0 grams

STEAMED EGGPLANT WITH PEANUTS AND SCALLIONS



Steamed Eggplant with Peanuts and Scallions image

This dish uses smaller eggplants which means they are less bitter, and its use of traditional Chinese spices makes it very flavorful.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 15m

Number Of Ingredients 9

2 tablespoons cider vinegar
2 tablespoons soy sauce
2 teaspoons light-brown sugar
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, smashed and peeled
1 teaspoon toasted sesame oil
2 Chinese, graffiti, or small Italian eggplants, quartered lengthwise and cut into 4-inch lengths
1/4 cup finely chopped unsalted roasted peanuts
2 scallions, thinly sliced

Steps:

  • In a small saucepan, combine vinegar, soy sauce, sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.
  • Set a steamer basket in a saucepan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Transfer to a platter and top with soy dressing, peanuts, and scallions. Serve warm.

Nutrition Facts : Calories 104 g, Fat 6 g, Fiber 3 g, Protein 4 g

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