Eggplant (Aubergine) and Tofu Satay

Recipe by Chef #208121
READY IN: 24hrs




  • curry paste:
  • grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
  • skewers:
  • 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.
  • Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
  • satay sauce:
  • Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
  • Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
  • Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
  • Serve the skewers on individual plates with a small bowl of satay sauce.
  • Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.