Satay eggplant

Satay eggplant

Tags

Eggplant

Cook

Ingredients

  • 4 eggplants
  • 6 shallots, finely sliced
  • 5 garlic cloves, minced
  • 2 red chillies, finely chopped
  • 2 sticks lemongrass, finely chopped
  • 2cm ginger, grated
  • 1 tbsp dark soy sauce
  • 1 tbsp tamarind paste
  • ½ tbsp soft brown sugar
  • 250g crunchy peanut butter
  • Chopped coriander
  • Rice

Steps

  1. Heat the oven to 200°C and line a tray with a reusable baking mat.
  2. Cut each eggplant into an 'octopus' by slicing it lengthways then rotating and slicing again until it has eight legs.
  3. Arrange the eggplants on the tray, drizzle over oil and rub it into all the nooks and crannies.
  4. Repeat but with salt, both inside and outside, then roast for 25 minutes until soft.
  5. Clean and cook the rice.
  6. Heat oil in a frying pan, once hot add the shallots, garlic, chillies, lemongrass and ginger, and fry, stirring regularly.
  7. Stir in the soy sauce, tamarind, sugar, salt and peanut butter and cook, stirring, for a couple of minutes.
  8. Slowly pour in 400ml water, mixing it in as you go, to create a thick sauce.
  9. Once the eggplants are roasted, pour the sauce all over them, making sure it goes inside all the legs.
  10. Put the eggplant back in the oven for another ten minutes.