Marinated Mushroom and Eggplant with Peanut Sauce

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

Step: 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.

Step: 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.

Step: 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.

Step: 4

Preheat grill to medium heat and lightly oil grate.

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.

Per Serving: 807 calories; protein 23.1g; carbohydrates 38g; fat 68.3g; sodium 1833mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .