Vegan Meera Sodha Recipe for Roasted Eggplant with Satay Sauce | Vegan food and drink

For me, a solid basis for friendship is a mutual love of condiments, pickles and sauces. Anyone who has an entire refrigerator shelf dedicated to these jars of joy will find a buddy here. Of all the sauces around the world, one of my favorites is Indonesian satay sauce because just one spoonful can make a person (me) happy to be alive. Usually it is used as a side dish for grilled meat kebabs, but here I roasted it with eggplant cut into long sheets so that each piece is coated. Hope you believe me when I say the gravy does it.

Roasted eggplant with satay sauce

Preperation 15 min
to cook 50 minutes
Serves 4

3 large eggplants (1.2 kg)
Rapeseed oil – I appreciate Mr. Bio
Fine sea salt
4 shallot bananas (about 250g), peeled and thinly sliced
2 cloves garlic, peeled and chopped
2 long red peppers, very finely chopped
2 sticks of lemongrass, the top third discarded, the rest chopped very finely
2 cm of fresh ginger, peeled and grated
1 tablespoon of black soy sauce
1 tablespoon of tamarind paste
½ tablespoon of soft brown sugar
250 g crispy peanut butter
– I love Manilife

To serve
fried onions
Fresh herbs
– a handful each of mint, coriander and dill, all chopped
Steamed rice and / or salad

Heat the oven to 220 ° C (200 ° C fan) / 425 ° F / gas 7 and line a baking sheet with a reusable baking mat.

Cut each eggplant into an eggplant “octopus”: keeping the top of the eggplant intact, cut it lengthwise to the middle, then turn it 90 degrees and cut again in the direction of the length, to create four “legs”. Cut each leg in half, to create eight legs.

Arrange the eggplants head to toe on the baking sheet, sprinkle with two tablespoons of oil and rub it into every nook and cranny. Do the same with a little salt, both inside and out, then roast for 30 minutes until tender.

While the eggplants are roasting, prepare the sauce. Heat four tablespoons of oil in a pan over medium-low heat and, once hot, add the shallots, garlic, chili peppers, lemongrass and ginger and fry, stirring regularly. , for 15 to 20 minutes, until tender and translucent. Stir in the soybeans, tamarind, sugar, three-quarters of a teaspoon of fine sea salt and peanut butter, and cook, stirring, for a few minutes. Slowly pour in 400ml of water, stirring as you go to create a thick sauce.

Once the eggplants have finished roasting, pour the sauce over the eggplants making sure some of it goes into all the cuts, then return to the oven for 10 minutes.

To serve, sprinkle with a handful of fried onions, sprinkle with herbs and serve with freshly steamed rice, a salad or both.

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Tanya S. Norvell

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