Ingredients:

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

Directions:

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.

For more Asian-inspired
gluten-free
recipes, see NFCA’s Thai Kitchen Gluten-Free Recipe Box.