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Eggplant Peanut Soup


The eggplant can be replaced with potatoes and the spinach can be replaced with green beans, cut into 2-inch pieces.

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  • 1 lb eggplant, peeled and chopped
  • 1 tsp salt
  • 4 oz shallots, peeled and chopped
  • 1/4 cup peanut oil
  • 1 medium yellow onion, diced
  • 1 hot chili, seeded and minced
  • 1 inch cube of ginger, peeled and minced
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne pepper (optional)
  • 1 tsp ground coriander
  • 1/4 tsp ground tumeric
  • 1 x5 oz can tomato paste
  • 1 x16 oz can roasted diced tomatoes with juice
  • 5 cups water or light veggie broth
  • 1/2 cup creamy or chunky peanut butter
  • 6 oz spinach, chopped
  • 2 Tbsp lemon juice
  • 1/3 cup coarsely chopped cilantro, light packed
  • chopped roasted peanuts and cilantro for garnish


Servings 8
Preparation time 30mins
Cooking time 90mins


Step 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.

In a large stockpot heat 2 Tbsps 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.

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 in the same bowl as the shallots.

Add remaining oil to the pot and add ginger and chile and fry for 30 seconds. Add cumin, coriander and tumeric and fry for another 30 seconds then add the onion. Stir and fry until onion is just slightly soft and translucent, about 5 to 6 minutes. Add tomato paste, stir and fry mixture for 1 minute.

Pour diced tomatoes, broth, eggplant, spinach 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.

In a separate bowl stir peanut butter to combine any separated oils. 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.

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 and hour.



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