Marinated Mushroom and Eggplant with Peanut Sauce

Lot 's of goodies dress up these skewers of mushrooms and eggplant: peanut butter, coconut milk, cumin, coriander, sunflower oil, ginger, lemon juice and garlic. They make a tasty marinade for before the grilling and a peanut sauce for after it.

• Calories: 807 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat grill to medium heat and lightly oil grate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 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.