Marinated Mushroom and Eggplant with Peanut Sauce

[Raine]

Marinated Mushroom and Eggplant with Peanut Sauce

Makes 4 servings.

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


Directions
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.