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Marinated Mushroom and Eggplant with Peanut Sauce

Marinated Mushroom and Eggplant with Peanut Sauce

Bob Cody

Bob Cody

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

WSEASHELL
18

WSEASHELL

1/25/2004

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 allergic, and it turned out good. I recommend doubling the marinade, and adding more spice to the dipping sauce.

NADES
17

NADES

1/25/2004

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 without it.

JAX2364
15

JAX2364

1/25/2004

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 would make better contact with the marinade. The peanut sauce was great. I might add a little hot sauce to it next time.

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