Marinated Mushroom and Eggplant with Peanut Sauce

SUBMITTED BY: Bob Cody

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

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Servings
USMETRIC

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.
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.
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.
Preheat grill to medium heat and lightly oil grate.
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.

Reviewed on Jan. 25, 2004 by WSEASHELL

This recipe was yummy, but required a little more effort than I am used to when preparing for... MORE

Reviewed on Jan. 25, 2004 by NADES

The combination of mushrooms and eggplant is great and the marinade is easy and delicious. ... MORE

Reviewed on Jan. 25, 2004 by JAX2364

I thought this was a wonderful recipe. It is a bit time consuming, but not really difficult. ... MORE

Reviewed on Aug. 7, 2005 by Dave A

I have prepared this twice now. Both times we did not get to the peanut sauce but did add... MORE

Reviewed on Jul. 8, 2007 by Ima Cook

Sorry but this one didn't work out well for me. Although I grilled the skewers for at least... MORE