Eggplant Satay (Low Crabs Recipe)

Eggplants and mushrooms are broiled on skewers and served with a satay sauce.

Assemble these supplies:

Marinade

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1-inch/2.5-cm piece fresh gingerroot, grated
• 2 garlic cloves, lightly crushed
• 1/2 lemongrass stem, coarsely chopped
• 4 tbsp light soy sauce
• 8 tbsp corn oil
• 2 tbsp lemon juice

Peanut sauce

• 1/2tsp cumin seeds
• 1/2tsp coriander seeds
• 3 garlic cloves
• 1 small onion, puréed in a food processor
• or chopped very finely by hand
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 fresh red chile, seeded and sliced
• 1/2 cup coconut milk
• 7/B cup crunchy peanut butter
• 1 cup water

Steps in Preparation:

1. Thread the vegetables onto 8 metal or presoaked wooden skewers.
2. For the marinade, grind the cumin and coriander seeds, ginger, garlic, and lemongrass. 
3. Stir-fry over high heat until fragrant. 
4. Remove from the heat and add the remaining marinade ingredients. 
5. Place the skewers in a dish and spoon the marinade over. 
6. Let marinate for at least 2 hours and up to 8 hours.
7. Preheat the broiler to hot. To make the sauce, grind the cumin and coriander seeds with the garlic. 
8. Add all the ingredients except the water. Transfer to a pan and stir in the water. 
9. Bring to a boil and cook until thick.
10. Cook the skewers under the hot broiler for 15-20 minutes. 
11. Brush with the marinade frequently and turn once. Serve with the peanut sauce.

Serves 4
2 eggplants, cut into 1-inch/2.5-cm pieces
6 oz/175 g small cremini mushrooms


Nutritional Information

Calories...........  155
Protein ...........   4g
Carbohydrate.....3g