Eggplant Satay

Eggplant Satay



Thai Kitchen


Courtesy of Thai Kitchen

Ingredients:eggplant

  • 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.


<< Back to Recipes


OUR SPONSORS & PARTNERS