Eggplant and Mushrooms with Peanut Sauce
1 large eggplant
Cut eggplant into roughly 1 inch chunks and soak in salted water for 15 minutes.
For the sauce:
1/3 cup natural peanut butter
1 small yellow onion
1/4 cup water or vegetable broth
12 ounce package of mushrooms, button, cremini or baby portabellas
1 teaspoon honey or brown sugar
2 teaspoons olive oil
1 tablespoon soy sauce
1/2 cup liquid, vegetable broth, beer or water
1 tablespoon balsamic vinegar
Meanwhile, peel and finely chop the onion and quarter the mushrooms. Sauté the onions in the olive oil in a large skillet until they are lightly browned.
Rinse and drain the eggplant. Add eggplant and mushrooms and liquid to the skillet. Cover and let simmer, stirring occasionally, until the eggplant is soft about 5 to 10 minutes. Remove cover and continue to cook until most of the liquid has evaporated.
Mix together peanut butter and water in a small bowl. It may seem like it will never mix together, but keep at it. When the mixture is smooth and creamy add the honey, soy sauce and vinegar and mix until the mixture is smooth again.
Pour sauce over sautéed vegetables in the skillet. Add pepper and hot sauce to taste. 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.
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