Eggplant souvlaki with peanutbutter sauce
- 9 wooden skewers (souvlakia)
- 2 eggplants cut into cubes of about 2.5 centimeters
- 200 g mushrooms about 3 centimeters diameter
- 1 teaspoon cumin
- 1 teaspoon coriander grains
- 1 teaspoon fresh ginger, grated (about 20g the whole piece)
- 2 cloves of garlic
- 20 g soy sauce
- 40 g olive oil
- 2 teaspoons lemon juice
For peanutbutter sauce
- 1/2 teaspoon cumin seeds (alternatively powdered)
- 1/2 teaspoon coriander seeds (alternatively powdered)
- 3 cloves of garlic
- 1 small onion finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/2 chilli (for anyone who wants it hot)
- 120 ml coconut milk
- 250 g peanut butter (preferably crispy)
- 250 ml water
Eggplant souvlaki with peanutbutter sauce and mushrooms !!
Particularly aromatic and tasty.
Cumin and coriander dominate as aromatic bases and flavor with the particular taste and texture the earthy peanutbutter.
Try them as a special alternative and on fasting days !!
An unexpected tasteful souvlaki version, with 100% herbal proteins, limited carbohydrates that correspond to just one equivalent per portion and good quality fat, since most are polyunsaturated. An ideal meal for people who want to avoid animal origin proteins.
Cut the eggplants in cubes of about 2.5cm.
The mushrooms leave them whole.
In a baking pan or shallow bowl, pour 1/2 glass of water and place the souvlakia skewers.
This is for the the wooden skewers to absorb moisture so not to burn while grill baking. (of course if we use metal skewers they do not need soaking!)
For the marinade
First saute our spices in a pan to bring out their scent.
Then add soy sauce, oil, lemon juice and stir.
Place the pieces of eggplants and mushrooms in a bowl, pour in the marinade and mix.
Let them marinate for at least 2 hours.
Ideally it would be for 8 hours (if we want to keep it in the fridge all night).
To make our souvlaki:
Place alternately a piece of eggplant and a whole mushroom in the skewers until they are filled.
Each skewer should ideally have three pieces of eggplant and two mushrooms.
Line a baking pan with parchment paper and place the eggplant skewers.
Bake in grill at high heat for 12-14 minutes.
In the meantime, we sprinke the eggplant skewers with the rest of our marinade (if it is left) with a brush.
We only roll over the skewers once.
For the peanutbutter sauce
In a mortar, pour the spice grains, the garlic, the finely chopped onion and salt and mash them up.
If we do not use spice grains, we can pulse garlic and onion in a blender and add our spices then.
Saute our spices in a saucepan for a minimum of time and add the lemon juice.
Just to bring out their scent.
Pour the coconut milk, the peanutbutter and the last of the water.
Once it’s boiled it’s ready and remove it immediately from the heat.
Serve the skewers together with the peanutbutter sauce.
Attention to peanutbutter sauce, as it mostly contains the most calories and fat! As always in moderation!
Nutritional information per 100 g
Energy / calories: 163.9 kcal
Proteins: 5.87 g
Carbohydrates: 4 g
Fat: 13.6 g