Ingredients
- Prep: 20 min
- Wait: 15 min
- Total: 35 min
Tap ingredients to check them off
Eggplant satay
Peanut sauce
In season in Germany right now
- Slice the eggplant lengthwise. The strips should be thin enough (about 3 mm / ⅛ in) to bend easily.
Tip: With a bread slicer it's really quick and even.
- Quarter the ginger and garlic.
- Squeeze the lime.
- Sprinkle the eggplant with salt and let it sit for 10 min. Then rinse with water & pat dry.
- Brush layer by layer with the kecap manis.
- Then thread the eggplant tightly onto the skewers in a wave shape.
- Blend all the ingredients in a blender.
Tip: If you like the sauce a little thinner, add some extra coconut milk or water
- Grill, turning occasionally, until nicely charred.
- Brush with the remaining kecap manis in between.
Season
Season: July to September- eggplants: July to September
Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.
Nutrition
estimated per serving
- 324kcal
- 12.8 gProtein
- 27.7 gCarbs
- 15.8 gFat
Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.
Cost Test phase
estimated per serving
about €1.60
This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.
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Wahnsinnig lecker, ich liebe diese Erdnusssauce! Danke fürs Rezept!
Toll, dass es dir gefällt;)
