Grilled Eggplant Tahini Satay Kebabs

• Vegan

• Produce

  • 1/4 cup Coriander
  • 1 Eggplant, large
  • 2 tsp Ginger
  • 1/2 Lime, Juice of
  • 2 tsp Shallot

• Canned Goods

  • 1/3 cup Coconut milk

• Condiments

  • 1 tbsp Kecap manis
  • 2 tsp Soy sauce
  • 1/4 cup Tahini

• Oils & Vinegars

  • 2 tsp Sesame oil

Found on deliciouseveryday.com

Description

Directions

• Place all of the ingredients except the eggplant in a large bowl and whisk to combine.
• Cut the eggplant into 2 1/2 cm (1 inch) cubes) and add the the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.
• Preheat your barbecue to a medium low heat otherwise place a grill pan over a medium low heat on the stove. Thread the eggplant onto the skewers and tap to remove excess marinade.
• Brush the barbecue with a little oil and grill for 5 to 7 minutes each side. If you are using a barbecue with a lid (such as the Barbeques Galore Ziegler & Brown brand of BBQs) close the lid to help the grilled eggplant cook all the way through. If you’re going the stovetop route, cover your pan with a large lid.
• Remove the kebabs from the grill and brush with a little marinade and serve with remaining marinade and a crunchy salad.