Spicy Peanut and Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound eggplant (peeled and chopped)5 large shallots (peeled and sliced)1/2 cup peanut oil1 large onion (peeled and chopped)1 chile (seeded and chopped)1 cube of fresh ginger (peeled and chopped)1 1/2 teaspoons ground cumin2 teaspoons ground coriander1/2 teaspoon ground turmericdash of saltdash of pepper1/2 cup of tomato paste2 cups of fresh tomatoes (made mushy but keep the juice and add it also)5 cups vegetable broth1 cup chunky peanut butter3 cups of green beans ( cut into pieces)2 tablespoons fresh lemon juice1/2 cup of peanuts (not in the shell)4 tablespoons of fresh cilantro (chopped)fresh cilantro for garnish to make it look pretty
Makes 8 servings
Put the eggplant cubes with the salt and pepper in a large bowl.
Allow this to sit for 30 minutes until it gets soft and then rinse with cold water and pat dry.
In a seperate pan cook the shallots in the olive oil for about 20 minutes until hey are soft and brown. Take the shallots out of the pan and put them to one side.
Add 1 tablespoon of the olive oil to the pot and add the eggplant stirring to make sure it is covered in the oil.
Stir and cook for 15 minutes.
Add this mixture to the shallots.
Add the remaining olive oil to the pot and allow it to heat slowly. Add spices and cook them for about 1 minute to allow the spices to blend.
Add the onion and the peanut butter and cook until the onion is soft.
Add the tomato paste and then stir fry this mixture.
Add the tomatoes, vegetable broth, eggplants, green beans, shallots and peanuts to the pot and stir.
Bring this mixture to a boil for 5 minutes then lower the heat and just let it simmer for about 35 - 35 minutes or until the eggplant is very tender.
Remove from the heat and add the cilantro and the peanuts and the lemon juice.
Top with cilantro to make it look pretty and pleasing to the eye.
This makes a very thick soup and is good with Chickpea Broccoli Casserole and with a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Put the eggplant cubes with the salt and pepper in a large bowl.
Allow this to sit for 30 minutes until it gets soft and then rinse with cold water and pat dry.
In a seperate pan cook the shallots in the olive oil for about 20 minutes until hey are soft and brown. Take the shallots out of the pan and put them to one side.
Add 1 tablespoon of the olive oil to the pot and add the eggplant stirring to make sure it is covered in the oil.
Stir and cook for 15 minutes.
Add this mixture to the shallots.
Add the remaining olive oil to the pot and allow it to heat slowly. Add spices and cook them for about 1 minute to allow the spices to blend.
Add the onion and the peanut butter and cook until the onion is soft.
Add the tomato paste and then stir fry this mixture.
Add the tomatoes, vegetable broth, eggplants, green beans, shallots and peanuts to the pot and stir.
Bring this mixture to a boil for 5 minutes then lower the heat and just let it simmer for about 35 - 35 minutes or until the eggplant is very tender.
Remove from the heat and add the cilantro and the peanuts and the lemon juice.
Top with cilantro to make it look pretty and pleasing to the eye.
This makes a very thick soup and is good with Chickpea Broccoli Casserole and with a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Nutritional Info Amount Per Serving
- Calories: 363.0
- Total Fat: 26.0 g
- Cholesterol: 0.0 mg
- Sodium: 988.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 8.3 g
- Protein: 12.3 g
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