Sorry I’ve been a little scarce. NaNoWriMo + class + setting up my new business = busy busy busy! You’ll have to forgive me if I’m away more this month. But my little head is quietly planning Hanukkah crafts and holiday recipes! Hopefully I will get to them before I run out of time again.
If you are interested, my new business is called Wonderlust, and you can visit the website at www.artofwonderlust.com. I also have an Etsy store which will soon be filled with whimsical jewelry, headbands, and more. That address is www.etsy.com/store/artofwonderlust. It is all very exciting and slightly anxiety provoking and I am really hoping it works out.
So peanut butter and coconut cream might be the best combination since peanut butter and chocolate, which makes this satay sauce completely irresistible. Add just a little bit of curry and you won’t be able to stop thinking of new things to dip in this. Or you could just eat it off a spoon. Yes, it is that good!
I was kind of over tofu the day I whipped up the sauce but I had plenty of eggplant. I can’t say I like grilled eggplant as well as I like it roasted or stir-fried. It might benefit from being roasted first, then briefly charred over the grill. If you do grill it only, make sure that you leave it on long enough and that it is cut into small pieces. Oh, and soak the bamboo skewers before using. Unless you like your food en flambé.
The rice noodles were a quick and easy side to throw together. They were mostly inspired by my desire to use up the fresh thai basil in the week’s CSA box. I couldn’t figure out any way to work it into the eggplant satay. It has traditional thai flavors like lime and basil but it is definitely fusion cuisine.
This meal can be a bit of a handful to manage, so plan well. This is not a last minute meal, because there are a lot of steps. I suggest you make the sauce first, soak the noodles, then start the eggplant. Once the eggplant is on the grill you can throw together the rest of the noodles. Otherwise you will wind up with three or four things needing your immediate attention at once. Or get a helper. You could even pre-make the sauce, it stores well in the fridge for at least a week.
- 1 can coconut milk
- ½ c peanut butter
- 1-2 tbsp red curry paste (to taste)
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- ½ tsp lime juice
- 1 tsp corn starch
- 3 carrots, cut into matchsticks
- ½ c thai basil, torn
- ⅓ package rice vermicelli
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp raw/turbinado sugar
- 2 tsp garlic
- 1 tsp ginger
- 1 tbsp oil
- 1-2 small globe or Italian eggplants
- ¼ cup coarse salt
- 1-2 tbsp olive oil
- Mix together ingredients from coconut milk through lime juice. Bring to a low boil over medium-high heat, stirring often.
- Mix the corn starch with a small amount of water to make a slurry. Pour into boiling sauce and let boil for 1 minute until it thickens.
- Remove from heat, set aside.
- Mix together lime juice, soy sauce, sugar. Set aside.
- Prepare noodles per package directions for stir-fry.
- Heat oil in a wok over medium-high heat. Add the ginger and garlic and stir fry for 30 seconds. Add the carrots. Stir fry for a few minutes until softened.
- Add noodles, sauce, and torn basil. Stir until the mixture is evenly coated in sauce and heated through.
- Chop eggplant into small cubes or strips, about 1 inch wide. Salt generously with the coarse salt and let sit 20-30 minutes in colander. Drain and rinse.
- Skewer eggplant on pre-soaked bamboo skewers. Spray or brush with olive oil. Grill until soft and juicy, turning frequently.