Courtesy of Thai Kitchen
Ingredients:
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.
Opt-in to stay up-to-date on the latest news.
Yes, I want to advance research No, I'd prefer not to