Spicy Peanut and Eggplant Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spicy Peanut and Eggplant Soup calories by ingredient
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Tastes good on the same day or when heated up for lunch the next day. Tastes good on the same day or when heated up for lunch the next day.
Number of Servings: 8


    1 pound eggplant (peeled and chopped)
    5 large shallots (peeled and sliced)
    1/2 cup peanut oil
    1 large onion (peeled and chopped)
    1 chile (seeded and chopped)
    1 cube of fresh ginger (peeled and chopped)
    1 1/2 teaspoons ground cumin
    2 teaspoons ground coriander
    1/2 teaspoon ground turmeric
    dash of salt
    dash of pepper
    1/2 cup of tomato paste
    2 cups of fresh tomatoes (made mushy but keep the juice and add it also)
    5 cups vegetable broth
    1 cup chunky peanut butter
    3 cups of green beans ( cut into pieces)
    2 tablespoons fresh lemon juice
    1/2 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.

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