Eggplant Satay
In Ayurveda, the fiery katu rasa, or pungency, brings focus to digestion. But food doesn’t have to be “Indian” to follow Ayurvedic principles, like this Eggplant Satay recipe from Moina Oberoi.
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Ingredients
- 1 large (about 400 g) eggplant
- 1½ tsp salt
- 2 Tbsp (30 ml) cold-pressed neutral cooking oil
- 6 Tbsp (90 g) tahini
- ½ cup (100 g) almonds, or peanuts, soaked overnight
- 2 Tbsp (20 g) local honey
- 2 tsp coconut aminos or miso paste
- 4 Kashmiri chiles, soaked for at least 10 minutes
- 1 tsp red chili powder (optional)
- 2 tsp lime juice
- 4 tsp (40 g) minced or grated ginger
- ¼ cup fresh coriander, chopped
- 2 Tbsp spring onions, finely chopped
- ½ tsp crushed black pepper
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