Eggplant Satay

Name: Eggplant Satay
Prep time: 10 min
Cook time: 5 min
Ingredients: 1/2 cup Coconut Milk; 3 cloves garlic; 2 tsp Red Curry Paste; 1 tsp salt; 4 to 6 Japanese eggplants cut lengthwise into 1/4-inch thick slices; Peanut Satay Sauce

Try using zucchini or yellow squash as well!

10m

PREP TIME

COOK TIME

INGREDIENTS

Ingredients

1/2 cup Thai Kitchen® Unsweetened Coconut Milk
3 cloves garlic
2 teaspoon Thai Kitchen® Gluten Free Red Curry Paste
1 teaspoon salt
4 to 6 Japanese eggplants , cut lengthwise into 1/4-inch thick slices
Thai Kitchen® Gluten Free Peanut Satay Sauce

INSTRUCTIONS

1 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.
2 REFRIGERATE 4 hours or overnight.
3 BROIL eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.