Grilled Eggplant Steaks with Satay Sauce
30 min
Vegan
47668
For 2 Portions
140 ml
coconut milk
30 g
peanut, roasted & unsalted
30 g
peanut butter
10 g
ginger
10 g
cilantro, fresh
2
eggplant
2
shallot
6 tbsp
soy sauce
3 tbsp
canola oil
2 clove(s)
garlic
1/2 tsp
raw cane sugar, demerara
1. All set?
2. Slice the eggplant lengthwise into ½" thick slices and score both sides with a crosshatch pattern.
3. For the marinade, mix some soy sauce and 2/3 of the canola oil.