Eggplant In Satay Sauce Recipe

Slice eggplants into 1/2-inch thick rounds, then cut each round into quarters (bite-size wedges). Sprinkle lightly with salt and let sit in a colander for 10 minutes to draw out bitterness, then pat dry with paper towels.

Core and slice bell peppers into 1/2-inch strips. Peel and slice onion into thin wedges. Mince garlic and grate or finely mince ginger. Trim and slice green onions on the bias; keep white and green parts separate.

Measure and assemble satay sauce ingredients so they're ready to combine.

Combine base

In a medium saucepan over medium-low heat, combine peanut butter, coconut milk, and vegetable broth. Whisk until smooth and uniform.

Season

Add soy sauce, brown sugar, lime juice, rice vinegar, sriracha, ground coriander, ground cumin, curry powder (if using), and salt. Continue to whisk and gently simmer for 4–6 minutes until slightly thickened. Taste and adjust: add more lime for brightness, soy for saltiness, or a bit more water/broth if too thick.

If you prefer a very smooth sauce, use an immersion blender for a few seconds or pass through a fine mesh to remove any peanut lumps. Keep warm on the lowest heat while you cook the vegetables, stirring occasionally to prevent skin forming.

Sear eggplant

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Once shimmering, add eggplant in a single layer (do in batches if necessary). Let cook without moving for 2–3 minutes until browned, then stir and continue to cook another 3–4 minutes until tender and lightly caramelized. Transfer eggplant to a plate.

Softening aromatics

Add the remaining 1 tablespoon oil to the same pan. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Stir-fry peppers and onion

Add sliced bell peppers and onion wedges. Stir-fry for 3–4 minutes until they begin to soften but retain some crispness.

Combine with eggplant

Return the cooked eggplant to the pan and toss to combine with the peppers and onions. Pour 3/4 of the prepared satay sauce over the vegetables (reserve about 1/4 for serving). Gently toss so the sauce coats the vegetables; cook together for 2–3 minutes until everything is hot and the sauce clings to the vegetables. Taste and add additional salt, lime, or sriracha if needed.

Divide cooked rice or noodles among plates or a serving bowl. Spoon the satay-glazed eggplant and peppers over the base.

Drizzle remaining satay sauce over the top. Garnish with chopped cilantro, chopped roasted peanuts, and the green parts of the scallions. Serve with lime wedges on the side to squeeze over before eating.

Leftovers: store sauce and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or coconut milk if sauce has thickened.