Eggplant Satay with Ginger and Peanut Sauce

Name: Eggplant Satay with Ginger and Peanut Sauce
Prep time: 30 min
Total time: 1 h
Cuisine: Dutch
Ingredients: 2 medium-size eggplants; a 1¼ inches (3-cm) piece of fresh ginger; ⅓ cup (80 ml) sweet soy sauce; 2 garlic cloves; 6 tablespoons peanut butter; 1 teaspoon sambal (Indonesian chili sauce); 1 teaspoon sambal (Indonesian chili sauce); 1 tablespoon dark brown sugar; 2 tablespoons toasted, spiced coconut; - 12 satay skewers

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Who doesn’t love satay? In this recipe, marinated eggplant is threaded onto wooden skewers, grilled on the barbecue or in the oven, and served with a simple peanut sauce. Try swapping the sambal for Thai red curry paste and replacing the water with coconut milk. Serve with rice or noodles.

Ingredients

2 medium-size eggplants
a 1¼ inches (3-cm) piece of fresh ginger

Europe
Netherlands
Side dish
Fish course
Pescatarian

Method

CUT the eggplants into 1-inch (2-cm) pieces. Peel the ginger. Pour half of the soy sauce into a dish, then grate in the garlic and ginger.

MIX the eggplant into the soy sauce marinade and allow to marinate for at least 30 minutes. Meanwhile, if you’re planning to grill the satay on the barbecue, soak the satay skewers in cold water to keep them from burning.