Ingredients:
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1/2 cup Thai Kitchen Coconut Milk
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3 cloves garlic
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2 teaspoons Thai Kitchen Red Curry Paste
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1 teaspoon salt
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4 to 6 Japanese eggplants, cut lengthwise into 1/4-inch thick slices
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Thai Kitchen Peanut Satay Sauce
Directions:
1. Place coconut milk, garlic, red curry paste and salt in blender or food processor; cover. Process until smooth. Place eggplant in shallow dish. Pour curry paste mixture over top; turn to coat. Cover.
2. Refrigerate 4 hours or overnight.
3. Broil eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.
For more Asian-inspired gluten-free recipes, see NFCA's Thai Kitchen Gluten-Free Recipe Box.