This dish is inspired by Indonesia’s gado-gado, a salad of lightly cooked vegetables served with peanut sauce.
SERVES 4
Ingredients:
- 2 (about 600g) eggplants, halved
- 2 tbs olive oil
- 2 tbs soy sauce
Satay Dressing:
- 2 tbs red curry paste
- ½ cup crunchy peanut butter (can substitute with almond butter)
- 400ml can coconut milk
- 1 tbs fish sauce (Vegan option – Tamari soy sauce or Miso paste)
- 1 lime, ½ juiced, remaining cut into wedges (for serving)
- ½ tsp caster sugar (optional, I prefer to leave out)
To serve:
- 100g snow peas, trimmed and shredded
- 1½ cups Chinese cabbage, shredded
- Thinly sliced chilli
- Thai basil and coriander and roasted peanuts
Method:
Preheat oven to 220C. Line a large baking tray with baking paper. Deeply score the cut sides of the eggplant in a rough 1.5cm crosshatch pattern.
Place cut-side up on the prepared tray.
Combine 1 tbs oil and soy sauce in a small bowl, then spoon mixture over the cut sides of eggplant, ensuring you get it in the incisions. Season eggplant and roast for 25-30 minutes until browned and very tender.
Meanwhile, heat remaining oil in a frying pan over medium heat. Add curry paste and cook, stirring constantly, for a minute or until fragrant. Add peanut butter and coconut milk, stir to combine and bring to the boil, stirring regularly. Reduce to a simmer and cook for 3 minutes, stirring often. Remove from heat and stir in fish sauce, lime juice and sugar (if using).
Spread some of the satay sauce over a large platter. Place eggplant on sauce, top with snow peas, cabbage, chilli and herbs. Scatter with peanuts and squeeze over lime wedges.
Serve with remaining satay sauce on the side.
TIP:
This Satay dressing is very versatile and will keep in the fridge up to 5 days. So I make the above recipe on a Monday and keep in a tub in the fridge for the week ahead.
It is great on a crunchy fresh rainbow slaw or add to a delicious Satay beef stir fry.
Simply seal 100g of beef fillet in a small amount of oil, add fresh veggies of your choice – I enjoy mushrooms, spring onions, capsicum, cabbage and carrot. Cook for a couple of minutes all together. Throw in around 200g of spinach and as it has almost wilted add two tablespoons of the magic Satay dressing and mix it all together.
Deeeelicious and so quick and easy!!
Did you make this recipe?
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