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Eggplant Satay




  • 1/2 cup Thai Kitchen Coconut Milk
  • 3 cloves garlic
  • 2 teaspoons Thai Kitchen Red Curry Paste
  • 1 teaspoon salt
  • 4 to 6 Japanese eggplants, cut lengthwise into 1/4-inch thick slices
  • Thai Kitchen Peanut Satay Sauce


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.

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