Beef and Eggplant Massaman Skewers

Charmaine Lu -
  • 350g dairy-free coconut yoghurt
  • 150g massaman paste
  • 1.5 tsp ground turmeric
  • 1 tsp sea salt
  • 4 tbsp veg oil
  • 3 limes
  • 3 tsp grated ginger
  • 2 x 450g rump steaks, cut into 3cm chunks
  • 2 eggplants
  • Mix 100g of yoghurt with the turmeric, salt, 2 tbsp of oil, juice of 1 lime, 2 tsp of ginger and the curry paste. Put half the marinade in a bowl and add the beef pieces, then mix to thoroughly coat and marinate in the fridge overnight. When ready, cut the eggplants into 3cm chunks and mix with the remaining marinade and 2 tbsp of oil.
  • Thread the eggplant and beef chunks onto separate skewers and season well. Grill on a barbecue for 8 mins, turning regularly, then serve with spiced brown rice or whatever else you fancy.
1 hr
6 serving