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This product has no significant nutritional value.
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.