90 minutes
A rich, savory stew made with eggplant, peanut butter, and a blend of spices, served over rice.
Eggplant, peeled and cut into 1/2-inch dice
each
teaspoons
teaspoons
teaspoons
teaspoons
Cayenne
teaspoons
cups
Shallots, thinly sliced
each
Fresh Ginger, peeled and minced
0.25 inch
Jalapeño Chilies, seeded and minced
each
Onion, chopped
each
cups
Diced Tomatoes, preferably roasted
0 oz
cups
Peanut Butter, creamy or chunky
cups
Zucchini, cut in quarters lengthwise, then sliced 1/2-inch thick
0 oz
tablespoons
Cilantro Leaves, coarsely chopped
cups
Cooked Rice
to serve
Roasted, Salted Peanuts, chopped
to garnish
1. Prepare Eggplant
Toss the diced eggplant with a teaspoon of salt in a colander and let it sit for 30 minutes. Rinse and drain the eggplant to remove the salt and moisture.
2. Mix Spices
Combine the ground cumin, ground coriander, turmeric, and cayenne in a small bowl.
3. Fry Shallots
Heat 3 tablespoons of peanut oil in a large pot over medium heat. Add the thinly sliced shallots and fry them for about 10 minutes until they turn golden and crisp. Use a slotted spoon to remove the shallots and set them aside.
4. Cook Eggplant
In the same pot, add the eggplant and cook it for about 10 minutes until it becomes lightly browned and tender. Remove the eggplant and set it aside with the shallots.
5. Cook Ginger and Jalapeño
With the remaining oil in the pot, add the minced ginger and jalapeño chilies. Cook them for about 30 seconds, then add the mixed spices. Stir for another 30 seconds to release their aromas.
6. Cook Onion and Tomato Paste
Add the chopped onion to the pot and cook for about 5 minutes until it becomes soft and translucent. Stir in the tomato paste and cook for 1 minute, integrating it well with the onions and spices.
7. Add Tomatoes and Stock
Pour in the diced tomatoes (including their juice), vegetable stock or water, and return the eggplant and shallots to the pot. Sprinkle in a bit more salt to taste. Bring the mixture to a simmer.
8. Whisk Peanut Butter
In a medium bowl, whisk the peanut butter with a few ladles of the hot soup until it becomes smooth and emulsified. Add this mixture back into the pot and stir well.
9. Add Zucchini
Add the zucchini to the pot, cover it, and let the stew simmer for 10-15 minutes until the zucchini is tender.
10. Finish Stew
Finish the stew by stirring in the freshly squeezed lemon juice and chopped cilantro. Let the stew cool slightly, then taste and adjust the salt if necessary.
11. Serve
Serve the hearty eggplant and peanut stew over cooked rice. Garnish with whole cilantro leaves and chopped roasted salted peanuts if desired.
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