Eggplant Satay with Coconut Teriyaki

1/4 cup coconut milk
2 tablespoons peanut butter
1/2 cup Soy Vay® Island Teriyaki
1 large globe eggplant, peeled and cut into 1-inch cubes
Olive oil, for brushing
Salt and pepper, to taste

If using wooden skewers, place them in a shallow dish with water to cover. Soak for at least 30 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray.
In a small bowl, whisk together the coconut milk, peanut butter and teriyaki sauce. Set aside.
Thread four pieces of eggplant on each skewer. Spread out on baking sheet and brush all four sides of each skewer with olive oil. Sprinkle with a little bit of salt and pepper.
Brush the tops of the eggplant skewers with the sauce, and place under the broiler. Broil for 4-5 minutes total, flipping a quarter turn after each minute to brush exposed sides with more sauce.
The skewers are ready when all four sides have been directly under the broiler, brushed with sauce, and the tops are bubbling and golden.
Remove from oven, cool slightly, and serve with extra sauce for dipping.