Courtesy of Thai Kitchen
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
recipes, see NFCA’s Thai Kitchen Gluten-Free Recipe Box.