1/2 cup (125 mL) Thai Kitchen® Coconut Milk
3 cloves garlic
2 tsp (10 mL) Thai Kitchen® Red Curry Paste
1 tsp (5 mL) salt
4 to 6 Japanese eggplants, cut lengthwise into 1/4-inch (6 mm) thick slices
Thai Kitchen® Peanut Satay Sauce
In a blender or food processor, add coconut milk, garlic, red curry paste and salt; cover. Process until smooth.
Place eggplant in shallow dish. Pour curry paste mixture over top; turn to coat. Cover. Refrigerate 4 hours or overnight.
Broil eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.
Thai Kitchen Tip: Try using zucchini or yellow squash as well!