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    Hearty Eggplant and Peanut Stew

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    Author
    Pixicook editorial team
    clock-icon90 minutes

    A rich, savory stew made with eggplant, peanut butter, and a blend of spices, served over rice.

    Nuts
    Intermediate
    High Fiber

    Ingredients for Hearty Eggplant and Peanut Stew

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Eggplant, peeled and cut into 1/2-inch dice

    each

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    Salt

    teaspoons

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    Ground Cumin

    teaspoons

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    Ground Coriander

    teaspoons

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    Turmeric

    teaspoons

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    Cayenne

    teaspoons

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    Peanut Oil

    cups

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    Shallots, thinly sliced

    each

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    Fresh Ginger, peeled and minced

    0.25 inch

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    Jalapeño Chilies, seeded and minced

    each

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    Onion, chopped

    each

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    Tomato Paste

    cups

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    Diced Tomatoes, preferably roasted

    0 oz

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    Vegetable Stock

    cups

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    Peanut Butter, creamy or chunky

    cups

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    Zucchini, cut in quarters lengthwise, then sliced 1/2-inch thick

    0 oz

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    Lemon Juice

    tablespoons

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    Cilantro Leaves, coarsely chopped

    cups

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    Cooked Rice

    to serve

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    Roasted, Salted Peanuts, chopped

    to garnish

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