Eggplant and Mushroom Satay with Peanut Sauce
2 eggplants, cut into 1 inch pieces
Thread the eggplant and mushrooms onto 8 wooden or metal skewers. If using wooden skewers, soak in hand hot water for 5 minutes.
6 ounces small crimini mushrooms
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 inch piece of ginger root, grated
2 garlic cloves, crushed lightly
1/2 stalk of lemon grass, chopped roughly
4 tablespoons light soy sauce
8 tablespoons sunflower oil
2 tablespoons lemon juice
To make the marinade, grind the cumin and coriander seeds, ginger, garlic, and lemon grass together. Put in a wok or a large skillet. Stir over a high heat until fragrant. Remove from the heat and add the remaining marinade ingredients
Place the skewers in a non porous dish and spoon the marinade over. Leave to marinate for minimum of 2 hours and up to 8 hours.
To make the peanut sauce, grind together the cumin and coriander seeds and the garlic. Puree the onion in a food processor or blender, or chop finely by hand, then add to the cumin seed mixture. Add the rest of the ingredients in order, except water.
Transfer to a saucepan and blend in the water. Bring to a boil and cook until the required consistency is reached. Transfer to a serving bowl.
Place the skewers on a cookie sheet and cook under a preheated very hot broiler for 15-20 minutes. Brush with the marinade frequently and turn once. Serve with the peanut sauce.
This recipe serves: 4
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