Eggplant Peanut Soup

By Greywolf

This soup sounds very strange but it is an extremely delicious blend of flavours. For a soup it is more work then most but well worth the extra effort. True to soup form, this soup's taste improves when heated up the next day.

Ingredients

• 1 lb eggplant, peeled and chopped (can use potatoes instead)
• 1 tsp salt
• 4 oz shallots, peeled and thinly sliced
• 1/4 cup peanut oil
• 1 medium yellow onion, diced
• 1 hot chili, seeded and minced
• 1 " cube of ginger, peeled and minced
• 1 tsp ground cumin
• 1/8 to 1/4 tsp ground cayenne pepper (optional)
• 1 tsp ground coriander
• 1/4 tsp ground tumeric
• 1/3 cup tomato paste
• 1 x16 oz can roasted diced tomatoes with juice
• 1/2 cup creamy or chunky peanut butter
• 6 oz green beans, trimmed and cut into 2" pieces (can use spinach instead)
• 2 Tbsp fresh lemon juice
• 1/3 cup coarsely chopped cilantro, lightly packed
• Chopped roasted peanuts and cilantro leaves for garnish

Preparation

Step 1

1. In a large bowl or colander toss eggplant cubes with salt. Allow to sit for 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.

2. In a large stockpot heat 2 Tbsp peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.

3. Add 1 Tbsp of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12 to 15 minutes until slightly tender. Remove eggplant from heat and set aside (it can be put in with the shallots).

4. Add remaining 1 Tbsp of oil to the pot, and then add ginger and chili and fry for 30 seconds. Add ground cumin, coriander, turmeric and fry for another 30 seconds then add onion. Stir and fry till onion is just slightly soft and translucent, about 5 to 6 minutes. Add tomato paste, stir and fry mixture for 1 minute.

5. Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion/spice mixture. Stir to combine and raise heat to medium high. Bring to a boil for 5 minutes, and then reduce heat.

6. In a separate bowl pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup until creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.

7. Simmer soup on medium-low heat, covered, for 35 to 45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste after soup has cooled for at least half an hour.