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Roasted eggplant with satay sauce

Name: Roasted eggplant recipe
Yield: 4
Ingredients: 2 (about 600g) eggplant, halved; 2 tbs olive oil; 2 tbs soy sauce; 2 tbs red curry paste; ½ cup crunchy peanut butter; 400ml can coconut milk; 1 tbs fish sauce; 1 lime, ½ juiced, remaining cut into wedges; ½ tsp caster sugar (optional); 100g snow peas, trimmed and shredded; 1½ cups Chinese cabbage, shredded; Thinly sliced chilli, Thai basil & coriander, & roasted peanuts, to serve

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https://healthimprovements.info/recipes/roasted-eggplant-recipe/3r1hgbvx — Roasted eggplant with satay sauce

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by Shannon Bennett

Chef

Oct 01, 2019

An easy vegetarian dish with bold Thai flavours.

2 (about 600g) eggplant, halved
2 tbs olive oil
2 tbs soy sauce
2 tbs red curry paste
½ cup crunchy peanut butter
400ml can coconut milk
1 tbs fish sauce
1 lime, ½ juiced, remaining cut into wedges
½ tsp caster sugar (optional)
100g snow peas, trimmed and shredded
1½ cups Chinese cabbage, shredded
Thinly sliced chilli, Thai basil & coriander, & roasted peanuts, to serve

Method

1.

Preheat oven to 220°C. Line a large baking tray with baking paper. Deeply score the cut sides of the eggplant in a rough 1.5cm crosshatch pattern. Place cut-side up on the prepared tray.
2.

Combine 1 tbs oil and soy sauce in a small bowl, then spoon mixture over the cut sides of eggplant, ensuring you get it in the incisions. Season eggplant and roast for 25-30 minutes until browned and very tender.
3.

Meanwhile, heat remaining oil in a frying pan over medium heat, add curry paste and cook, stirring constantly, for a minute or until fragrant. Add peanut butter and coconut milk, stir to combine and bring to the boil, stirring regularly. Reduce to a simmer and cook for 3 minutes, stirring often. Remove from heat and stir in fish sauce and the lime juice.
4.

Spread some of the satay sauce over a large platter. Place eggplant onto sauce, top with snow peas, cabbage, chilli and herbs. Scatter with peanuts and squeeze over lime wedges. Serve with remaining satay sauce on the side.