Eggplant (Aubergine) and Tofu Satay

Total Time
24hrs
Prep 0 mins
Cook 24 hrs

Eggplant and Tofu in green curry with a peanut coconut satay sauce. Use frozen thawed waterpacked tofu well drained by pressing.

Ingredients Nutrition

Directions

  1. curry paste:.
  2. grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
  3. skewers:.
  4. Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
  5. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
  6. satay sauce:.
  7. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
  8. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
  9. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
  10. Serve the skewers on individual plates with a small bowl of satay sauce.
  11. Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.

Reviews

(1)
Most Helpful

this is a great blend of flavors! i don't have a grill, so i had to cook it in the oven and it got a bit dry, but i think that was the oven's fault. i wasn't entirely sure the best way to cook them. next time i'm going to add more oil while they marinate and cook so that they won't get as dry. they still tasted good and the satay sauce was great. i like mine a bit spicier, so next time i'm going to add more chilies to the paste and the sauce.

Abi Fae February 18, 2007

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