epicurious4.5
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
👥 4 Servings⏱️ Prep & Cook: 55 min👤 Meera Sodha📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●frying pan
📝 Preparation Steps
1
Preheat oven to 425° and line a roasting pan with parchment paper.
2
Cut each 3 large eggplants (2½ lb.) into eggplant “octopuses”: keeping the green top of each eggplant intact, slice down lengthways through the middle, then turn it 90° and slice down lengthways again, to create four “legs.” Slice down each leg in half, to create eight legs.
large eggplants (2½ lb.)3
3
Arrange eggplants head to foot on the tray, drizzle 2 Tbsp. canola oil over and rub it into all the nooks and crannies. Do the same with a little salt, both inside and outside, then roast ⏱️ 30 minutes until soft.
large eggplants (2½ lb.)3. canola oil, divided6 TbspSalt
4
While the eggplants are roasting, make the sauce. Heat remaining 4 Tbsp. canola oil in a frying pan over a medium to low heat and, once it’s hot, add 7 large shallots (8½ oz. total), halved, thinly sliced, 2 garlic cloves, crushed, 2 long red chiles finely chopped, 2 lemongrass stalks, outer leaves and top third discarded, the rest finely chopped, and one ¾" piece ginger, grated and fry, stirring regularly, 15–⏱️ 20 minutes, until soft and translucent. Stir in 1 Tbsp. dark soy sauce, 1 Tbsp. tamarind paste, 1½ tsp. light brown sugar, ¾ tsp. salt, and 1 cup crunchy peanut butter and cook, stirring, a couple minutes. Slowly pour in 1⅔ cups water, mixing it in as you go, to create a thick sauce, then take off the heat.
large eggplants (2½ lb.)3. canola oil, divided6 Tbsplarge shallots (8½ oz. total), halved, thinly sliced7long red chiles, finely chopped2lemongrass stalks, outer leaves and top third discarded, the rest finely chopped2. dark soy sauce1 Tbsp. tamarind paste1 Tbsp½ tsp. light brown sugar1Saltcrunchy peanut butter1 cup
5
Once the eggplants have had their roasting time, pour the sauce all over them, making sure some of it goes inside all the cuts, then pop back in the oven for ⏱️ 10 minutes.
large eggplants (2½ lb.)3
6
To serve, scatter chopped mint, cilantro, and dill and store-bought fried onions over. Serve with cooked jasmine rice and a salad if you like.
Chopped mint, cilantro, and dill; store-bought fried onions; and cooked jasmine rice (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...