"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Spicy Eggplant Peanut Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Spicy Eggplant Peanut Soup, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sean Superkoski
Added: Tuesday, September 1, 2009


1 pound eggplant,
1 tsp salt
5 large shallots peeled & sliced thin
1/4 cup peanut oil
1 med. yellow onion thinly sliced
1 hot chile seeded & minced
1 inch cube fresh ginger
1-1/2 tsp ground cumin
pinch of ground cayenne pepper
2 tbsp ground coriander
1/2 tsp. ground turmeric
1/3 cup tomato paste
5 cups water or veg. broth
2 tbsp fresh lemon juice
1 (16 ounce) can roasted diced tomatoes with juice
1/2 cup creamy or chunky peanut butter (natural goes better)
1/2 pound green beans chopped into 2 inch pieces OR 1 cup edamame beans

Peel & chop eggplant into 1/2 inch cubes. Brine eggplant cubes by tossing with teaspoon of salt in a large bowl, let sit for 30 minutes and then rinse with cold water. Heat a large stockpot over medium-high heat and add 2 tbsp. of oil. Saute' shallots until soft, browned & slightly carmelized (10-15 min.) and then scoop them out and set aside in a bowl. Add another tbsp of oil to the pot and add the eggplant, stirring well to coat with the oil and cook for 10-12 minutes. Remove from pot and set aside in the same bowl as the shallots. Add the rest of the oil, give it time to heat up, add the ginger and chile and fry for 30 seconds then add the onion and fry for 5-6 minutes until the onion is just translucent. Add the tomato paste and fry for another minute. Next, add the diced tomatoes, water, eggplant, shallots and beans to the pot. Bring to a boil for 5 minutes, then reduce heat and simmer.
In a measuring cup or small bowl mix the peanut butter with a scoop full of hot soup broth until its all mixed together. Scrape it all into the pot of soup and stir it well to mix it in.
Simmer soup for 30-40 minutes, stirring occasionally, covered, until eggplant is very soft. Remove from heat, let it cool and add salt, cilantro and lemon juice to taste along with garnishes.

Personal Notes:
Personal Notes:
Optional garnishes: 1/3 cup fresh chopped cilantro, whole cilantro leaves, chopped roasted peanuts.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!