Thai Aubergine Sates - X-post

[Guest guest]

This sounds like a tasty and unusual dish, and the photo looked very

appealing.

 

Karin Baumgardner

Issaquah, WA

 

 

* Exported from MasterCook II *

 

Thai Aubergine Sates - Robert Carrier

 

Recipe By : Gourmet Vegetarian - Robert Carrier

Serving Size : 4 Preparation Time :0:00

Categories : *To Mc

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds eggplant -- or 4 small

1 tablespoon curry powder

1/4 teaspoon ground coriander

1/4 teaspoon turmeric

1 pinch cayenne

salt

3 tablespoons peanut oil

THAI PEANUT SAUCE:

4 ounces coconut cream

4 ounces salted peanuts

1/2 teaspoon turmeric

1/2 teaspoon curry powder

1/4 teaspoon cayenne

2 tablespoons sugar

1 teaspoon lemon juice

salt

 

1. Cut the eggplant into thin long slices then cut each slice into 1 X 2-inch

rectangles. Place the eggplant strips in a bowl and add the curry powder,

ground coriander, turmeric, cayenne, and salt to taste.

 

2. Wet your hands and gently knead the spices into the eggplant, adding 1

teaspoon each of peanut oil and water to help work in the spice mixture.

Knead again. Cover the bowl and leave for 2 hours.

 

3. To make the Thai Peanut Sauce, grind the peanuts coarsely (I use a clean

electric coffee grinder). Add the turmeric, curry powder, and cayenne to the

coconut cream and cook over a medium heat, stirring until the sauce comes to

a boil. Reduce heat to low and add the peanuts. Continue to cook, stirring

constantly, for 2 minutes. Add the lemon juice and salt to taste. Remove

sauce from heat and cool.

 

4. Thread 8 thin metal or bamboo skewers with 4 pieces of eggplant each. The

skewers enter the eggplants 2 to 3 times like a needle threading through

cloth.

 

5. Heat the grill to high. Brush the aubergine sates with the remaining

peanut oil and grill 4 inches from the heat, turning frequently, until the

sates are cooked through (4-6 minutes on each side).

 

6. Serve 2 skewers per person, and garnish each plate with Thai Peanut Sauce.

 

Serves 4 as a starter

 

typos by Karin Baumgardner 2/12/2000

 

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