🇹🇭 Thai Vegetarian

Thai Eggplant Satay

Name: Thai Eggplant Satay
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp Yogurt; 1, juiced Lime; 150 ml Coconut Milk; 3 cloves, crushed Shallots; 80 g Peanut Butter; 2 tbsp Coconut Oil; 1 tsp Red Curry Paste; 400 g Thai Eggplant; 1 tsp Curry Powder

🇹🇭 Thai

Fire-kissed skewers of thai eggplant — smoky outside, juicy inside, gone in minutes. Ready in 27 minutes including prep.

Prep 20 min Cook 7 min Serves 4 Medium

Ingredients

Yogurt3 tbsp
Lime1, juiced
Coconut Milk150 ml
Shallots3 cloves, crushed
Peanut Butter80 g
Coconut Oil2 tbsp
Red Curry Paste1 tsp
Thai Eggplant400 g
Curry Powder1 tsp

Optional extras

Thai Basilhandful, to finish

Instructions

1
Whisk the yogurt, coconut oil, garlic, red curry paste and lime juice into a marinade.
2
Cut the thai eggplant into even 3 cm chunks and coat well; marinate 30 minutes minimum.
3
Thread onto skewers with a little space between pieces so the heat can circulate.
4
Grill over high heat, turning every few minutes, until charred at the edges and cooked inside.
5
Slide off the skewers, rest 3 minutes, and dust with thai basil.

Chef's tip

Prep everything before the heat goes on — thai cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/2750

Watch how it's made

Video: Grilling Eggplants With Pork Satay Sauce | SIS Cooking TV · on YouTube