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Eggplant Satays

Robin Robertson's vegan Eggplant Satays

A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the Eggplant Satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.

Eggplant Satays

If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.

Course Appetizer
Cuisine Thai
Keyword eggplant
Yields 4 servings
Author Robin Robertson

Ingredients

  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons peanut butter
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon natural sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon natural sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 Japanese eggplants, halved or quartered lengthwise and cut into 1-inch slices
  • 2 tablespoons toasted sesame oil
  • Shredded lettuce, for serving

Instructions

  1. To make the peanut sauce, combine the coconut milk, peanut butter, ginger, garlic, sugar, soy sauce, and lemon juice in a bowl or food processor. Blend until smooth. Transfer to a saucepan and simmer over low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
  2. In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
  3. Preheat the broiler or grill. Place the eggplant in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the eggplant with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the eggplant so the spices adhere.
  4. Thread the eggplant onto the skewers and place them under the broiler or on the grill until softened and well browned, 5 to 7 minutes per side.
  5. Arrange the skewed eggplant on plates lined with the shredded lettuce. Drizzle the skewers with some of the peanut sauce and divide the reserved peanut sauce among 4 four small dipping bowls and place them on the plates with the skewered eggplant. Serve at once.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

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