Vegetarian version of the classic peanut satay chicken. Added eggplant, lentils and tofu work so well in this dish. Peanut sauces are a big yes for me in the cooking world (in most worlds really). Sauteed eggplant fits expertly with this flavoursome and sauce. No need to miss satay chicken when you have an even better vegetarian version - thanks for the inspo mother.
- 1 C uncooked brown rice
- 1 Eggplant, sliced thickly lengthways
- salt
- 1 tbsp extra virgin oil
-
1 onion, diced
-
100g hard tofu, cubed
- 1/2 can of satay sauce
-
1/2 can of lentils, drained and rinsed
- 4 tbsp natural peanut butter
- Cook brown rice according to instructions on the stovetop.
- Meanwhile, score the thick eggplant slices and rub with salt*, laying on a paper towel for 10 minutes. Brush off the excess salt and dice into small-medium sized cubes.
- Sautee the onions in a medium saucepan until soft and yellowing. Add in the eggplant and tofu. Cover and cook until quite soft. Mix in the satay sauce and lentils and cook for another 2 minutes before adding the peanut butter. Serve on the cooked brown rice and enjoy!
* Scoring is when you make small shallow cuts/ crosses in the eggplant. Rubbing with salt is meant to make the eggplant taste less bitter. My Nonna always did it, my mum always does it, so I do it too. The eggplant always tastes good, so I am not objecting.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.