Grilled Mushrooms, Eggplant and Peanut Sauce

A hearty, vegetarian meal--grilled mushrooms and eggplant in a seasoned marinade, served with a creamy peanut sauce.

Ingredients:

• 1 pound fresh mushrooms, rinsed and patted dry
• 2 medium eggplants
• Marinade:
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 tablespoon fresh ginger root
• 2 cloves garlic, crushed
• 4 tablespoons soy sauce
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Peanut Sauce:
• 3 cloves garlic
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon chili powder
• 1/2 cup coconut milk
• 1 cup crunchy peanut butter
• 1/2 cup water

Directions:

Cut eggplant into 1 inch chunks. Thread eggplant and mushrooms onto 8 wooden or metal skewers. Place vegetable skewers in a nonporous, 9 X 13 glass baking dish and cover with marinade. Cover with plastic wrap and refrigerate at least 2 hours. Marinade: Mix together ground cumin, ground coriander, grated ginger and garlic in a large skillet. Stir over high heat until fragrant. Remove from heat and stir in soy sauce, oil and lemon juice. Peanut sauce: In a food processor, blend garlic, lemon juice, salt, chili powder, coconut milk, peanut butter and water. Transfer peanut sauce to a serving bowl. Preheat grill to medium heat and lightly oil grate. Remove skewers from marinade and place on grill. Cook 10-15 minutes, or until vegetables are tender. Serve immediately with peanut sauce.

Number of Servings: 4

Notes from the Cook: You will be amazed at how delicious this veggie main dish is. All of the "meat men" in my family love it.