Eggplant Aubergine And Tofu Satay
Eggplant and tofu in green curry with a peanut coconut satay sauce. use frozen thawed waterpacked tofu well drained by pressing.
Steps
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 , 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 p.
Ingredients
shallot, lemongrass, red chilies, garlic cloves, fresh gingerroot, lime, zest of, fresh coriander leaves, tofu, eggplant, peanut oil, wooden skewers, ground cumin, ground coriander, crunchy peanut butter, coconut milk, lime, juice of, salt