Marinated Mushroom and Eggplant with Peanut Sauce

Cut eggplant into 1 inch chunks. Thread eggplant and mushrooms onto 8 wooden or metal skewers. Place vegetable skewers in a nonporous shallow dish and spoon the marinade over everything. Cover and refrigerate for at least 2 hours.

To make marinade: Mix together ground cumin ground coriander grated ginger and 2 cloves crushed garlic in a large skillet or wok. Stir over high heat until fragrant. Remove from heat and stir in soy sauce oil and lemon juice.

To make peanut sauce: In a food processor grind cumin seeds coriander seeds and 3 cloves garlic. Combine with onion lemon juice salt chili powder coconut milk and peanut butter in a small saucepan. Stir in water. Simmer over medium low heat until it becomes a thick sauce. 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 for about 10 to 15 minutes or until vegetables are tender. Serve immediately with peanut sauce.