Barbecue Eggplant with Peanut Sauce

    Barbecue Eggplant with Peanut Sauce


    10 people made this

    This is a great non-meat barbecue dish, eggplant is cooked on skewers then served with a tangy peanut sauce.

    Serves: 4 

    • 2 medium eggplants
    • 250g button 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 diced onion
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • 1/4 teaspoon chilli powder
    • 1/2 cup (125ml) coconut milk
    • 1 cup crunchy peanut butter
    • 1 cup (250ml) water

    Preparation:20min  ›  Cook:25min  ›  Extra time:2hours marinating  ›  Ready in:2hours45min 

    1. Cut eggplant into 2cm 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 cumin, coriander, ginger and 2 cloves crushed garlic in a large frypan or wok. Stir over high heat until fragrant. Remove from heat then 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, chilli 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 barbecue to medium heat and lightly oil grate.
    5. Remove skewers from marinade and place on the barbecue. Cook for about 10 to 15 minutes or until vegetables are tender. Serve immediately with peanut sauce.

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