110 minutes
A delightful blend of rich flavors and creamy textures that will warm your soul.
Eggplant, peeled and chopped into 1/2-inch cubes
0 lb
teaspoons
Shallots, peeled and sliced very thinly
each
cups
Yellow Onion, diced
each
Hot Chile, seeded and minced
each
Fresh Ginger, peeled and minced
0.25 inches
teaspoons
teaspoons
teaspoons
Turmeric Powder
teaspoons
cups
Roasted Diced Tomatoes With Juice
0 oz
cups
cups
Natural Peanut Butter, creamy or chunky
cups
Green Beans, fresh or frozen, trimmed and cut into 2-inch pieces
0 lb
tablespoons
Cilantro, coarsely chopped
cups
Cilantro Leaves, whole
to taste
Roasted Peanuts, chopped
to taste
1. Prepare Eggplant
Place the eggplant cubes in a large bowl or colander and sprinkle them with 1 teaspoon of salt. Let them sit for 30 minutes to draw out any bitterness.
2. Caramelize Shallots
Heat 2 tablespoons of peanut oil in a large stockpot over medium heat. Add the thinly sliced shallots and sauté for about 20 minutes, stirring occasionally, until they are soft, browned, and slightly caramelized.
3. Cook Eggplant
Remove the shallots from the pot and set them aside. In the same pot, add another tablespoon of peanut oil and cook the eggplant cubes for about 12-15 minutes until they are tender and lightly browned.
4. Fry Ginger and Chile
Add the minced ginger and chile along with the remaining peanut oil, and fry them for about 30 seconds until fragrant.
5. Cook Spices and Onion
Stir in the ground cumin, ground coriander, ground turmeric, and diced onion. Cook for another 6-7 minutes until the spices are aromatic and the onion is translucent.
6. Add Tomato Paste
Add the tomato paste and cook for 1 minute to deepen the flavor.
7. Combine Ingredients
Combine the roasted diced tomatoes with their juice, water or vegetable broth, cooked eggplant, green beans, and the caramelized shallots into the pot. Bring the mixture to a boil and let it cook for 5 minutes.
8. Emulsify Peanut Butter
In a separate bowl, take a ladleful of hot soup and whisk it with the peanut butter until smooth. Pour the peanut butter mixture back into the pot, stirring well.
9. Simmer Soup
Cover the pot and let the soup simmer on low heat for 35-45 minutes.
10. Finish Soup
After the soup has simmered, stir in the fresh lemon juice and adjust the seasoning with additional salt if needed. Let the soup cool for at least 30 minutes before serving.
11. Garnish and Serve
Garnish with chopped cilantro, whole cilantro leaves, and chopped roasted peanuts if desired.
Swap peanut butter for Thai red curry paste and coconut milk for a portion of the stock. Add bamboo shoots, bell peppers, and Thai basil. Top with a squeeze of lime juice and cilantro before serving. For protein, consider adding tofu cubes or shredded cooked chicken.
Use the core recipe and add traditional West African ingredients such as okra, tomatoes, and collard greens. Introduce spices like cumin, coriander, and a pinch of cayenne pepper for heat. You could also stir in some cooked black-eyed peas or diced chicken in the last few minutes of cooking for added protein.
For a smokier flavor, instead of sautéing the eggplant, you can roast it in the oven until it's tender and has a charred exterior. This will add a new dimension to the soup.
Use the base recipe but add chickpeas, diced tomatoes, and a splash of red wine vinegar. Season with oregano, thyme, and a bay leaf. Finish with a drizzle of extra virgin olive oil and a sprinkle of feta cheese.
For an Asian twist, use sesame oil to sauté the aromatics, add Szechuan peppercorns for a numbing spice, and a touch of soy sauce or hoisin for depth. Tofu or shredded pork could serve as a protein addition in this variant.
Ensure the eggplant is spaced out on the baking sheet for proper caramelization, which imparts a rich, smoky flavor to the soup.
Adjust the acidity with lime juice, sweetness, and saltiness to balance the richness of the peanut butter. Taste as you go.
Use freshly ground spices, high-quality, natural peanut butter without added sugars or oils, and homemade or high-quality vegetable broth for the best flavor.
Puree the soup until smooth for a velvety texture. Adjust thickness with additional broth if too thick or by simmering to reduce if too thin.
Use fresh cilantro and chopped peanuts for a fresh herbal note and crunch. Optionally, add chili oil or chili flakes for heat.
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