Eggplant Satay
vegetables

Eggplant Satay

Try using zucchini or yellow squash as well!
  • 10m

    prep time

  • 5m

    Cook Time

  • 6

    Ingredients

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Ingredients

Instructions

  • PLACE coconut milk, garlic, red curry paste and salt in blender or food processor; cover. Process until smooth. Place eggplant in shallow dish. Pour curry paste mixture over top; turn to coat. Cover.

  • REFRIGERATE 4 hours or overnight.

  • BROIL eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.

Nutrition information (per Serving)

Reviews

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