Marinated Mushroom and Eggplant with Peanut Sauce

8

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

Ingredients

servings 807 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 68.3 g
  • 105%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1833 mg
  • 73%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. 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.
  2. 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.
  3. 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.
  4. Preheat grill to medium heat and lightly oil grate.
  5. 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.

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

This recipe was yummy, but required a little more effort than I am used to when preparing for a BBQ. It is definately company food! I used Cayenne instead of Chili poweder since my husband is ...

Most helpful critical

Sorry but this one didn't work out well for me. Although I grilled the skewers for at least 15 minutes, the eggplant didn't seem to be cooked enough. The mushrooms were good but I don't think ...

This recipe was yummy, but required a little more effort than I am used to when preparing for a BBQ. It is definately company food! I used Cayenne instead of Chili poweder since my husband is ...

The combination of mushrooms and eggplant is great and the marinade is easy and delicious. However, we did not think too much of the peanut sauce and the kabobs actually tasted wonderful withou...

I thought this was a wonderful recipe. It is a bit time consuming, but not really difficult. I would marinate the vegetables in a plastic bag, then thread them onto skewers. That way, they wo...

I have prepared this twice now. Both times we did not get to the peanut sauce but did add other veggies to the marinade. Very good....a keeper.

I could not find crimini mushrooms, so I just used white buttons. I really enjoyed making this dish for recent company. I prepared everything in advance including the peanut sauce and then jus...

This was simply delicious!

Sorry but this one didn't work out well for me. Although I grilled the skewers for at least 15 minutes, the eggplant didn't seem to be cooked enough. The mushrooms were good but I don't think ...

Yummy! I changed a few things, though. I did use white button mushrooms, because there were no crimini available. Also, I did not cook the garlic for the marinade and I marinaded for 1 day. ...