A fusion dish
1. Microwave the eggplant on full power for 5 minutes or until the flesh is soft. When cool; skin and dice.
2. Chop the apricots.
3. Put the eggplant and apricots in a blender with the venison mince, turmeric, salt, and pepper. Blend until fine then squeeze the mixture onto satay sticks.
4. Fry them little bad boys in the oil/butter mixture until done.
Dipping Sauce
1. Combine the miso, curry paste, egg yolk, soy, and honey.
2. Then whisk in the wine vinegar and the oil.
3. Serve in small bowls with the hot satays.
This sauce will keep up to 2 weeks in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 50 | ||
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Calories: 27 | ||
Calories from Fat: 13 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 42.5mg | 1 % | |
Potassium 30.6mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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