Eggplant (Aubergine) And Tofu Satay Recipe

Name: Eggplant (Aubergine) And Tofu Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: green curry paste; shallot, finely chopped; 1 stalk lemongrass, chopped; 2 small red chilies, chopped; 2 garlic cloves, crushed; 1 inch piece fresh gingerroot, peeled and grated; 1 lime, zest of, only; 1 tablespoon fresh coriander leaves, and stalks chopped; skewers; 12 ounces tofu, firm; 1 eggplant; 2 tablespoons peanut oil; 12 short wooden skewers; satay sauce; 2 tablespoons peanut oil; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 2 large red chilies, deseeded and chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3 ounces crunchy peanut butter; 7 fluid ounces coconut milk; 1 lime, juice of, only; salt, to taste

Servings: persons

green curry paste
shallot, finely chopped
1 stalk lemongrass, chopped
2 small red chilies, chopped
2 garlic cloves, crushed
1 inch piece fresh gingerroot, peeled and grated
1 lime, zest of, only
1 tablespoon fresh coriander leaves, and stalks chopped
skewers
12 ounces tofu, firm
1 eggplant
2 tablespoons peanut oil
12 short wooden skewers
satay sauce
2 tablespoons peanut oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 large red chilies, deseeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ounces crunchy peanut butter
7 fluid ounces coconut milk
1 lime, juice of, only
salt, to taste

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.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: green curry paste, shallot, finely chopped, 1 stalk lemongrass, chopped, 2 small red chilies, chopped, and more.

Yes, Eggplant (Aubergine) And Tofu Satay falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) And Tofu Satay

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