Cooking Hussy


Eggplant with Peanut Masala December 5, 2007

Filed under: Main Dish,Vegetarian — cookinghussy @ 10:24 pm


Okay, I have been a little in love with Indian  inspired dishes lately.  I just love all the vegetables and spices all mixed together in such a tasty way! I found this recipe off of Fat Free Vegan Kitchen’s website, but made some changes due to what I like and what I didn’t have on hand.

2 teaspoons coriander
1 teaspoon cumin
2 teaspoons sesame seeds
2 medium onions, chopped
2 tomatoes
2 tablespoons natural peanut butter
2 cloves garlic
1 teaspoon minced fresh ginger
1/2 teaspoon turmeric
1 teaspoon chilli pepper
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 tablespoon sugar
salt to taste
2 long skinny Eggplants – cut into 1 inch pieces
1 large package mushrooms – halved

Dice and sautee onions in a little oil until soft. Put sauteed onions, tomatoes, peanut butter and spices into a food processor and mix until smooth. Salt to taste. In a large pot, quickly saute and brown eggplant. Add mushrooms and spice mixture from the food processor. Add about 1 cup water and mix. Simmer on medium low for about 15 minutes. Add salt to taste.

Notes: I left out garbazo beans because I didn’t have a can on hand, which is sad. I also left out coconut and tamarind because I could find them at Harvestime. See the original recipe to find that she used Thai Eggplants and those two other ingredients but did not use mushrooms. She served over rice while I ate with a piece of whole grain toast.

Servings: 4 big servings


2 Responses to “Eggplant with Peanut Masala”

  1. Jen Says:

    I really like your blog. This recipe sounds really delicious. Look forward to trying it out.

  2. cookinghussy Says:


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