Eggplant Satay with Coconut Teriyaki
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Eggplant Satay with Coconut Teriyaki

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Prep:  40m  |  Cook:  5m  |  Total:  45m

Servings: 6

Ingredients

Prep

  • 1.
    Preheat oven to broil (approx. 450°F).
  • 2.
    Soak wooden skewers in water (at least 30 minutes).
  • 3.
    Peel and cut the eggplant into 1 inch cubes.
  • 4.
    In a large mixing bowl, whisk together the coconut milk, peanut butter and teriyaki sauce. Set aside.
  • 5.
    Coat the foil-lined baking sheet with nonstick cooking spray.

Cook

  • 1.
    Thread four pieces of eggplant on each skewer.
  • 2.
    Spread out on baking sheet and brush all four sides of each skewer with olive oil.
  • 3.
    Season with a little bit of salt and pepper.
  • 4.
    Brush the tops of the eggplant skewers with the sauce and place in the oven.
  • 5.
    Broil for about 4 minutes, flipping a quarter turn after each minute and brushing exposed sides with more sauce. Cook until golden brown.
  • 6.
    Remove from oven, cool slightly, and serve with extra sauce for dipping.

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