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Parve
Easy
30 Minutes
Diets 
This vegetarian side dish is a twist on the classic chicken satay. It’s got all the things you love about a satay (think creamy peanut butter sauce and crunchy topping) with a smoky grilled eggplant as a base.
4 Japanese eggplants,sliced in half lengthwise
2 tablespoons Tusacanini Olive Oil
salt, to taste
black pepper, to taste
1/2 cup Gefen Creamy Peanut Butter
1/2 cup full-fat coconut milk
1/4 cup water
1 tablespoon Haddar Soy Sauce (or gluten-free, if needed)
1 teaspoon Gefen Honey
1 teaspoon rice vinegar
crushed peanuts
chopped cilantro
hot red peppers, diced
lime wedges, for serving
Heat the grill to medium heat.
Meanwhile, slice eggplants in a cross-hatch pattern. Drizzle the cut side of the eggplants with olive oil and sprinkle with salt and pepper. Grill, cut side down, for eight to 10 minutes.
While the eggplants are grilling, whisk together all ingredients of the peanut satay sauce.
Garnish eggplants and serve with sauce.
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