Brochetas de berenjena a la parrilla con satay de tahini

Ingredientes

• 1/4 cup tahini
• 1/3 cup coconut milk
• 1 tbs kecap manis
• 2 tsp soy sauce, gluten-free variety if needed
• juice of 1/2 a lime
• 2 tsp grated ginger
• 2 tsp sesame oil
• 1/4 cup coriander (cilantro) (finely chopped)
• 2 tsp finely chopped shallot
• 1 large eggplant

Preparación

1. 1

   Place all of the ingredients except the eggplant in a large bowl and whisk to combine.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Remove the kebabs from the grill and brush with a little marinade and serve with remaining marinade and a crunchy salad.