Eggplant (aubergine) And Tofu Satay

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 4
• shallot, finely chopped
• 1 stalk lemongrass, chopped
• 2 small red chilies, chopped
• 2 garlic cloves, crushed
• 1 inch piece fresh gingerroot, peeled and grated
• 1 lime, zest of, only
• 1 tablespoon fresh coriander leaves, and stalks chopped
• 12 ounces tofu, firm
• 1 eggplant
• 2 tablespoons peanut oil
• 12 short wooden skewers
• 2 tablespoons peanut oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 2 large red chilies, deseeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 ounces crunchy peanut butter
• 7 fluid ounces coconut milk
• 1 lime, juice of, only
• salt, to taste

Recipe

• 1 curry paste:.
• 2 grind all the ingredients together until you have a paste. store in the refrigerator in a screw top jar for up to 2 weeks.
• 3 skewers:.
• 4 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 (or overnight), covered in the fridge to marinade.
• 5 brush the vegetables with a the remaining oil and grill under a medium heat until golden.
• 6 satay sauce:.
• 7 heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
• 8 mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
• 9 bring to the boil, then simmer until the sauce thickens. season with lime juice and salt to taste. divide between 4 small bowls.
• 10 serve the skewers on individual plates with a small bowl of satay sauce.
• 11 or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.