{"id":4793,"date":"2016-06-22T08:00:19","date_gmt":"2016-06-22T12:00:19","guid":{"rendered":"https:\/\/sherlonya.net\/blog\/?p=4793"},"modified":"2016-06-21T20:32:57","modified_gmt":"2016-06-22T00:32:57","slug":"4793","status":"publish","type":"post","link":"https:\/\/sherlonya.net\/blog\/2016\/06\/4793\/","title":{"rendered":"Spicy Peanut and Eggplant Soup"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"https:\/\/vine.co\/v\/5BKLmjLKHrb\/embed\/simple\" width=\"600\" height=\"600\" frameborder=\"0\"><\/iframe><script src=\"https:\/\/platform.vine.co\/static\/scripts\/embed.js\"><\/script><\/p>\n<p>Sometimes, you allow circumstances to get the best of you. In those times, you may or may not resort to one of the easiest vices around. Food. You see, food is a seducer. Food says to you, &#8220;You need me. You can&#8217;t say no to me. You yield to me. We become one.&#8221;<\/p>\n<p>When you listen to the desires of your mouth and of your belly, you pay for it in thighs and booty.<\/p>\n<p>But there comes a point when you&#8217;re living at the perimeter of you wardrobe when you have to pick up the pieces of your fallen habits.<\/p>\n<p>You may be reminded of a Lyndon Johnson quote, &#8220;That bitch of a war killed the lady I really loved &#8212; the Great Society.&#8221;<\/p>\n<p>That might be stretching it, but here, the war is eating out, and the lady is cooking.\u201d<\/p>\n<p>You have to take to the kitchen.<\/p>\n<p>You remember falling in love.<\/p>\n<p>You were a vegetarian then. You pull out a vegan cookbook, and you return to your warm bed: <a title=\"Peanut and Eggplant Step\" href=\"https:\/\/www.theppk.com\/2008\/10\/spicy-peanut-eggplant-and-shallot-stew\/\">soup<\/a>.<\/p>\n    <div class=\"hrecipe blog-yumprint-recipe blog-yumprint-standard \" yumprintrecipe=\"zucs\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\t<div class=\"fn blog-yumprint-recipe-title\" itemprop=\"name\">Spicy Peanut and Eggplant Soup<\/div>\t<div class=\"published blog-yumprint-recipe-published\" itemprop=\"datePublished\">2016-06-21 17:12:11<\/div>\t<div class=\"blog-yumprint-header\">\t\t<div class=\"blog-yumprint-save blog-yumprint-action\"><a href=\"http:\/\/yumprint.com\/app\/object\/zucs\">Save Recipe<\/a><\/div>\t\t<div class=\"blog-yumprint-print blog-yumprint-action\">Print<\/div>\t<\/div>\t<div class=\"blog-yumprint-spacer\"><\/div>\t<div class=\"blog-yumprint-recipe-contents\">\t\t<div class=\"blog-yumprint-ingredient-section\" yumprintsection=\"0\">                <div class=\"blog-yumprint-subheader\">Ingredients<\/div>\t\t\t<div class='ingredients'>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"0\" itemprop=\"ingredients\">1 pound eggplant, peeled, chopped in 1\/2 inch cubes<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"1\" itemprop=\"ingredients\">1 teaspoon salt, plus additional to season soup<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"2\" itemprop=\"ingredients\">5 large shallots, peeled and sliced very thinly<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"3\" itemprop=\"ingredients\">1\/4 cup peanut oil<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"4\" itemprop=\"ingredients\">1 medium-size yellow onion, diced<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"5\" itemprop=\"ingredients\">1 hot chile, seeded and minced<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"6\" itemprop=\"ingredients\">1-inch cube fresh ginger, peeled and minced<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"7\" itemprop=\"ingredients\">1 1\/2 teaspoons ground cumin<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"8\" itemprop=\"ingredients\">1\/4 teaspoon cayenne<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"9\" itemprop=\"ingredients\">2 teaspoons ground coriander<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"10\" itemprop=\"ingredients\">1\/2 teaspoon ground turmeric<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"11\" itemprop=\"ingredients\">1\/3 cup tomato paste<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"12\" itemprop=\"ingredients\">1 (16-ounce) can roasted diced tomatoes with juice<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"13\" itemprop=\"ingredients\">5 cups vegetable broth<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"14\" itemprop=\"ingredients\">1\/2 cup creamy natural peanut butter<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"15\" itemprop=\"ingredients\">1\/2 green beans, cut into 2-inch pieces<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"16\" itemprop=\"ingredients\">2 teaspoons fresh lemon juice<\/div>\t\t\t\t<div class=\"ingredient blog-yumprint-ingredient-item\" yumprintitem=\"17\" itemprop=\"ingredients\">Garnish: green and purple basil<\/div>\t\t\t<\/div>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-method-section\" yumprintsection=\"1\">\t\t\t<div class=\"blog-yumprint-subheader\">Instructions<\/div>\t\t\t<div class=\"instructions\" itemprop=\"recipeInstructions\">\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"0\">Toss the eggplant cubes with the teaspoon of salt in a large bowl or colander. Allow to sit 30 minutes to soften, then gently rinse the eggplant with cold running water and drain.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"1\">While the eggplant is being brined, preheat a large stockpot over medium-high heat. Saute the shallots in 2 tablespoons of the oil for about 20 minutes until very soft, browned, and slightly caramelized. Scoop the shallots out of the pot and set aside in a medium-size bowl.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"2\">Add 1 tablespoon of the oil to the pot and add the eggplant, stirring to coat with the oil. Stir and cook the eggplant for 12 to 15 minutes, until slightly tender. Transfer the eggplant to the same bowl as the shallots.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"3\">Add the remaining oil to the pot and allow it to heat, add the ginger and chile, and fry for 30 seconds. Add the ground cumin, coriander, turmeric, an fry for another 30 seconds, then add the onion. Stir and fry until the onion is just slightly soft and translucent, 5 to 6 minutes. Add the tomato paste an stir-fry the mixture for another minute.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"4\">Add the diced tomatoes, water, eggplant, string beans, and shallots to pot. Stir well and raise the heat to medium-high. Bring to a boil and boil for 5 minutes, then lower the heat and simmer.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"5\">In a separate bowl, stir the peanut butter to incorporate any separated oils. Add a ladleful of hot soup. Stir the peanut butter with the soup until creamy; the peanut butter should be complete emulsified. Scrape the peanut butter mixture into the rest of the simmering soup, stirring to mix.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"6\">Simmer the soup over medium-low heat, covered, for 35-45 minutes, or until the eggplant is very tender. Remove from the heat and stir in the lemon juice. Salt to taste after the soup as cooled for at least half an hour.<\/div>\t\t\t\t<div class=\"blog-yumprint-method-item\" yumprintitem=\"7\">Top with basil, if desired.<\/div>\t\t\t<\/div>\n\t\t<\/div>    <div class=\"author blog-yumprint-author\" itemprop=\"author\">By Isa Chandra Moskowitz & Terry Hope Romero<\/div>    <div class=\"blog-yumprint-adapted\">\n    Adapted from    <a class=\"blog-yumprint-adapted-link\" href=\"http:\/\/www.theppk.com\/2008\/10\/spicy-peanut-eggplant-and-shallot-stew\/\">         <\/a>    <\/div>        <div class=\"blog-yumprint-adapted-print\">\n        Adapted from  \n        <\/div>    <div class=\"blog-yumprint-recipe-source\">Sherlonya https:\/\/sherlonya.net\/blog\/<\/div>\t\t<\/div>\n\t<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes, you allow circumstances to get the best of you. In those times, you may or may not resort to one of the easiest vices around. Food. You see, food is a seducer. Food says to you, &#8220;You need me. You can&#8217;t say no to me. You yield to me. We become one.&#8221; When you&hellip; <a class=\"more-link\" href=\"https:\/\/sherlonya.net\/blog\/2016\/06\/4793\/\">Continue reading <span class=\"screen-reader-text\">Spicy Peanut and Eggplant Soup<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"http:\/\/wp.me\/p33KTw-1fj Sometimes you need to get in the kitchen and make a #vegan #soup. #cooking","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[13,48],"tags":[],"class_list":["post-4793","post","type-post","status-publish","format-standard","hentry","category-cooking","category-recipe","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s33KTw-4793","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1774,"url":"https:\/\/sherlonya.net\/blog\/2012\/05\/a-is-for-afghanistan\/","url_meta":{"origin":4793,"position":0},"title":"A is for Afghanistan","author":"admin","date":"May 6, 2012","format":false,"excerpt":"Recently, I said to my guy that I think that it would be cool to go through\u00a0list of countries and cook food from each of these countries, in alphabetical order. He did not look at me like I am from a different planet. I love that man. Anyway, it seemed\u2026","rel":"","context":"In &quot;cooking&quot;","block_context":{"text":"cooking","link":"https:\/\/sherlonya.net\/blog\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/sherlonya.net\/blog\/wp-content\/uploads\/2012\/05\/cardamom-fudge.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":103,"url":"https:\/\/sherlonya.net\/blog\/2009\/06\/food-related-challenge\/","url_meta":{"origin":4793,"position":1},"title":"Food-related challenge","author":"admin","date":"June 8, 2009","format":false,"excerpt":"I have been reading various food blogs for several years now. I have more cookbooks than one person should have. Ever. Especially if that person works in a public library where she can have free, easy access to a variety of cookbooks on pretty much any topic she pleases. And\u2026","rel":"","context":"In &quot;cooking&quot;","block_context":{"text":"cooking","link":"https:\/\/sherlonya.net\/blog\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/sherlonya.net\/blog\/wp-content\/uploads\/2009\/06\/100_1512-300x225.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5309,"url":"https:\/\/sherlonya.net\/blog\/2019\/08\/in-an-open-letter-to-this-pregnancy\/","url_meta":{"origin":4793,"position":2},"title":"In an open letter to this pregnancy,","author":"sherlonya","date":"August 27, 2019","format":false,"excerpt":"\u201cI never knew that despite my love for food and cooking, I only ever want to eat a certain amount of times per day. I am tired of snacks. Now excuse me while I eat this apple and granola bar.\u201d","rel":"","context":"In \"open letters\"","block_context":{"text":"open letters","link":"https:\/\/sherlonya.net\/blog\/tag\/open-letters\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1783,"url":"https:\/\/sherlonya.net\/blog\/2012\/05\/albanian-adventures\/","url_meta":{"origin":4793,"position":3},"title":"Albanian Adventures","author":"sherlonya","date":"May 10, 2012","format":false,"excerpt":"If you had asked me, say, when I was in high school whether I would ever have a connection to Albania, I would have answered confidently that I wouldn't. Ahh high school, \u00a0the age of misguided confidence. It turned out that through some friends of a friend, that I would\u2026","rel":"","context":"In &quot;cooking&quot;","block_context":{"text":"cooking","link":"https:\/\/sherlonya.net\/blog\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/sherlonya.net\/blog\/wp-content\/uploads\/2012\/05\/albaniamap.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":991,"url":"https:\/\/sherlonya.net\/blog\/2010\/12\/waste-not-want-not\/","url_meta":{"origin":4793,"position":4},"title":"Waste not, want not","author":"admin","date":"December 23, 2010","format":false,"excerpt":"There is one thing that I consistently feel bad about in my cooking life. Wasted food. It is such a disgusting habit. So, I am actively trying to work on it. These are the conditions under which tonight's dinner was born. I opened the fridge to find a flaccid bunch\u2026","rel":"","context":"In &quot;cooking&quot;","block_context":{"text":"cooking","link":"https:\/\/sherlonya.net\/blog\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/sherlonya.net\/blog\/wp-content\/uploads\/2010\/12\/DSCN1858-300x225.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":4954,"url":"https:\/\/sherlonya.net\/blog\/2017\/01\/fast-and-loose-building-a-pantry\/","url_meta":{"origin":4793,"position":5},"title":"Fast and Loose: Building a Pantry","author":"admin","date":"January 10, 2017","format":false,"excerpt":"This post goes out to all of the youthful ladies I have been making promises to over the last several months. I've been joking about writing to you here about, well, feeding yourself. But this week I made a real promise that I need to honor. I am going to\u2026","rel":"","context":"In &quot;cooking&quot;","block_context":{"text":"cooking","link":"https:\/\/sherlonya.net\/blog\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/sherlonya.net\/blog\/wp-content\/uploads\/2017\/01\/noun_166129_cc.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/posts\/4793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/comments?post=4793"}],"version-history":[{"count":6,"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/posts\/4793\/revisions"}],"predecessor-version":[{"id":4801,"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/posts\/4793\/revisions\/4801"}],"wp:attachment":[{"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/media?parent=4793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/categories?post=4793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sherlonya.net\/blog\/wp-json\/wp\/v2\/tags?post=4793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}