Marinated Mushroom and Eggplant with Peanut Sauce

Name: Marinated Mushroom and Eggplant with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 3 cloves garlic; 2 tablespoons chopped onion; 1 tablespoon lemon juice; 1 teaspoon salt; 1/4 teaspoon chili powder; 1/2 cup coconut milk; 1 cup crunchy peanut butter; 1 cup water

Servings: persons

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
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 cloves garlic
2 tablespoons chopped onion
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon chili powder
1/2 cup coconut milk
1 cup crunchy peanut butter
1 cup water

1
Cut eggplant into 1 inch chunks.
2
Thread eggplant and mushrooms onto 8 wooden or metal skewers.
3
Place vegetable skewers in a nonporous, shallow dish, and spoon the marinade over everything.
4
Cover, and refrigerate for at least 2 hours.
5
To make marinade: Mix together ground cumin, ground coriander, grated ginger, and 2 cloves crushed garlic in a large skillet or wok.
6
Stir over high heat until fragrant.
7
Remove from heat, and stir in soy sauce, oil, and lemon juice.
8
To make peanut sauce: In a food processor, grind cumin seeds, coriander seeds, and 3 cloves garlic.
9
Combine with onion, lemon juice, salt, chili powder, coconut milk, and peanut butter in a small saucepan.
10
Stir in water.
11
Simmer over medium low heat until it becomes a thick sauce.
12
Transfer peanut sauce to a serving bowl.
13
Preheat grill to medium heat and lightly oil grate.
14
Remove skewers from marinade, and place on grill.
15
Cook for about 10 to 15 minutes, or until vegetables are tender.
16
Serve immediately with peanut sauce.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium eggplants, 8 ounces crimini mushrooms, sliced, 1 teaspoon ground cumin, 1 teaspoon ground coriander seed, and more.

Yes, Marinated Mushroom and Eggplant with Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!