Veggie-Recipe.com

Thai Aubergine Sates

Ingredients

1 1/4 pounds eggplant, or 4 small
1 tablespoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 pinch cayenne
salt
3 tablespoons peanut oil

Thai Peanut Sauce:
4 ounces light coconut cream
4 ounces salted peanuts
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon cayenne
2 tablespoons sugar
1 teaspoon lemon juice
Salt

Method

1. Cut the eggplant into thin long slices then cut each slice into 1 X 2-inch rectangles. Place the eggplant strips in a bowl and add the curry powder, ground coriander, turmeric, cayenne, and salt to taste.

2. Wet your hands and gently knead the spices into the eggplant, adding 1 teaspoon each of peanut oil and water to help work in the spice mixture. Knead again. Cover the bowl and leave for 2 hours.

3. To make the Thai Peanut Sauce, grind the peanuts coarsely (I use a clean electric coffee grinder). Add the turmeric, curry powder, and cayenne to the coconut cream and cook over a medium heat, stirring until the sauce comes to a boil.

Reduce heat to low and add the peanuts. Continue to cook, stirring constantly, for 2 minutes. Add the lemon juice and salt to taste. Remove sauce from heat and cool.

4. Thread 8 thin metal or bamboo skewers with 4 pieces of eggplant each. The skewers enter the eggplants 2 to 3 times like a needle threading through cloth.

5. Heat the grill to high. Brush the aubergine sates with the remaining peanut oil and grill 4 inches from the heat, turning frequently, until the sates are cooked through (4-6 minutes on each side).

6. Serve 2 skewers per person, and garnish each plate with Thai Peanut Sauce.smrtovnice
smrtovnice
osmrtnice
osmrtnicama ljubuški
umrli ljubuški
livno umrli
osmrtnice grude
osmrtnicama
smrtovnice sarajevo
smrtovnice visoko
smrtovnice bihac
jastuci
madraci
cvijeće
horoscope
vicevi
sanovnik
horoskop
recepti
cosmetics
beauty