Return to Healthy Vegetarian Recipes

 

Grilled Mushrooms, Eggplant and Peanut Sauce

5 star rating
 

Add a Photo

Submitted by: tyxe

 

A hearty, vegetarian meal--grilled mushrooms and eggplant in a seasoned marinade, served with a creamy peanut sauce.
 

Ingredients

  • 1 pound fresh mushrooms, rinsed and patted dry
  • 2 medium eggplants
  • Marinade:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 tablespoon fresh ginger root
  • 2 cloves garlic, crushed
  • 4 tablespoons soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Peanut Sauce:
  • 3 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/2 cup coconut milk
  • 1 cup crunchy peanut butter
  • 1/2 cup water

Save Recipe

Interact

 
Method

Cut eggplant into 1 inch chunks. Thread eggplant and mushrooms onto 8 wooden or metal skewers. Place vegetable skewers in a nonporous, 9 X 13 glass baking dish and cover with marinade. Cover with plastic wrap and refrigerate at least 2 hours. Marinade: Mix together ground cumin, ground coriander, grated ginger and garlic in a large skillet. Stir over high heat until fragrant. Remove from heat and stir in soy sauce, oil and lemon juice. Peanut sauce: In a food processor, blend garlic, lemon juice, salt, chili powder, coconut milk, peanut butter and water. 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 10-15 minutes, or until vegetables are tender. Serve immediately with peanut sauce.

 

Notes: You will be amazed at how delicious this veggie main dish is. All of the "meat men" in my family love it.

 

Number of Servings: 4

 

Submitted by: tyxe ()

Comment
 
 

Advertisement