Vegetarian Satays:
1 zucchini, sliced on the bias, 1/4-inch thick
1 small eggplant, sliced in half, then 1/4-inch slices
10 large shiitake caps
4 scallions, 1-inch lengths
Wooden skewers soaked in water
Peanut Pesto:
4 cups roasted peanuts, 2 cups for plating
2 large, sliced shallots
4 cloves sliced garlic
3 minced Thai bird chiles
3 kaffir lime leaves, chiffonade
2 stalks lemon grass, white part only, minced
1 tablespoon sugar
2 limes, juiced
2 cups peanut oil
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup mint leaves
Salt and black pepper
Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning.
Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.
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