Marinated Mushroom and Eggplant with Peanut Sauce Recipe -

Marinated Mushroom and Eggplant with Peanut Sauce

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

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Original recipe makes 4 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jul 08, 2007

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 I'd make this again.


10 Ratings

Jan 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.

Jan 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.

Aug 07, 2005

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.

Sep 03, 2012

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 just reheated. The marinade was perfect and subtle. I would add more spices to the sauce for just a bit more "zing" -perhaps more chili powder, red pepper flakes, more ginger, and maybe some cayenne. Truly this is a delight for who does not love peanut butter.

Mar 23, 2011

This was simply delicious!

Nov 05, 2013

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. In order for your eggplant to come out perfectly, remember to sweat the eggplant first, then it will shed its water and absorb marinade much better. The peanut sauce is super good. There was a lot left over, so I added a little water to thin out slightly, and mixed the leftover sauce in with some hot cooked egg noodles, and topped with soy sauce and sriracha. You can cut up any leftover eggplant and mushrooms and add to the pasta, too.


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  • Calories
  • 807 kcal
  • 40%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 68.3 g
  • 105%
  • Fiber
  • 16.8 g
  • 67%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 1833 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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