Eggplant in Peanut Curry Sauce

Original recipe by Vaishali from https://holycowvegan.net. This recipe has been altered from the original by Dr John

This Eggplant in Peanut Sauce is a perfect harmony of spicy, tangy heat, with sweet and creamy richness. The eggplant cooks to a soft goodness. A vegan, gluten-free, recipe with no added oils.

This is an added oil and butter free recipe; but it tastes rich and creamy. The recipe includes nuts, and sesame seeds which add a naturally rich texture. Tangy tamarind paste, and an array of other Indian spices including turmeric and garam masala will have you trying other dishes from the Indian subcontinent. Dr John

Eggplant in Peanut Curry Sauce

Prep and Cook Time: 45 mins
Servings: 6 serving

Ingredients:
  • ¼ cup water + more as needed for sauté
  • 12 small, round eggplants or Japanese eggplants (or two large round eggplant), cut into long thin slices. To keep the eggplant slices from discoloring immerse them in water.
  • 1 tsp cumin seeds (or ground cumin)
  • 1 medium red onion- sliced
  • 4 cloves garlic- minced
  • ½ tsp cumin seed
  • 2 to 4 Tbsp water as needed in first sauté
  • 2 tsp low sodium soy sauce
  • 1 ½ Tbsp fresh grated (* see note below) or 1 tsp dry ground ginger
  • 3 Tbsp cilantro
  • 2 tsp garam masala– may use curry powder or mix the two
  • 1/3 cup raw peanuts {or use no salt added roasted peanuts}
  • 1/3 cup raw broken cashew nuts
  • 1 Tbsp plain or toasted sesame seeds
  • 1 cup water
  • 1 ½ Tbsp tamarind paste
  • 1 Tbsp molasses, maple syrup, or date sugar
  • 1/2 tsp cayenne pepper or ground chipotle pepper (use less for less heat)
  • 1/3 tsp ground blk pepper
  • 1/2 tsp turmeric
  • 1 Tbsp coriander powder
  • 1 tsp ground fenugreek
  • 1 tsp ground fennel seed (hint of licorice)
  • 2 tsp of low-sodium soy sauce or you use ¾ tsp Morton’s light salt (optional)
  • 2 Tbsp or more water as needed for thick but pourable consistency
Instructions
  1. Heat ¼ cup water in a large cooking pot or wok over medium-high heat . Add the onions and cumin seeds  to the pan with 2 tsp low-salt soy sauce and sauté, stirring frequently until the onions soften. Add small water (2 Tbsp water at a time) to keep veggies moist to prevent sticking to the pan if necessaty. Add the cilantro leaves, garam masala, ginger, and garlic. Continue to sauté for 2 to 3 minutes.
  2. Add the peanuts, cashew nuts and sesame seeds and continue sautéing for 4 more minutes.
  3. Transfer all to a food processor (or blender), and add the tamarind paste, molasses, and 1 cup of water. Blend to a somewhat smooth texture. [You may decide to pass on this step. The dish will be more particulate and crunchy if you do.]. Set aside.
  4. Reheat the large pot or wok you were using over medium-high heat adding about ¼ cup of water. Add the eggplant and sauté for 2 to 3 minutes and stir. Add 2 Tbsp water at a time, if needed, to keep moist. Add 1 to 2  tsp low salt soy sauce, coriander powder, fennel, and fenugreek, cayenne, turmeric, and pepper. Mix well. Turn heat to medium-low and cover the pot with lid. Stir every couple of minutes. Cook until the eggplant is soft-  about 6 minutes.
  5. Now add in all of the blended spicy nut paste that you set aside in step 3. Mix well. Add some water if needed for a thick consistency. Cover and cook, stirring periodically, for about 10 minutes. Add more low salt soy sauce, molasses, or cayenne to taste, if desired only.
  6. Serve hot over a whole intact grain- like Brown Rice, Sorghum, Kashi, Quinoa, or Wheatberries

* Note on Fresh Ginger: We buy Ginger Root in the store and freeze large pieces (you don’t need to peel). Remove a piece from the freezer and grate while frozen and toss piece back in the freezer. Use grated ginger in smoothies or cooked dishes.

Cooked on the stove in Dr John’s kitchen

Served in our home here on a bed of Kashi whole grains and topped with broccoli florets. Dr J