Eggplant Satay

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Eggplant Satay

   Asian,Thai,Vegetarian ,   March 26, 2015  Comments Off
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Eggplant Satay

Ingredients:

1. Coconut Milk – 1 cup.
2. Garlic – 3 cloves.
3. Red Curry Paste – 2 tbsp.
4. Salt – 1 tspn.
5. Japanese eggplant (cut lengthwise into 1/4-inch thick slices) – 5.
6. Peanut Satay Sauce – 2 tbsp.

Preparation:

1. Place coconut milk, garlic, red curry paste and salt in blender or food processor and 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 for 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.

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