Name: Satay grilled aubergine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 large aubergine peeled and cut into 3cm cubes; 1 tbsp soy sauce; 1 tbsp vegetable oil; 1 tsp ground turmeric; 2 tbsp sweet chilli sauce; 3 tbsp crunchy peanut butter; 2 tbsp hoisin sauce; 2 tbsp rice wine vinegar; 2 tbsp coconut milk; basmati rice to serve; 1 small cucumber cut into 2-3cm chunks; 1 small red onion cut into half moons; small handful fresh mint leaves; small handful fresh coriander leaves

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Satay grilled aubergine

Satay grilled aubergine

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large aubergine

peeled and cut into 3cm cubes
1 tbsp soy sauce
1 tbsp vegetable oil
1 tsp ground turmeric
2 tbsp sweet chilli sauce
3 tbsp crunchy peanut butter
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp coconut milk
basmati rice

to serve

For the salad

1 small cucumber

cut into 2-3cm chunks
1 small red onion

cut into half moons
small handful fresh mint

leaves
small handful fresh coriander

leaves

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Nutrition: per serving

kcal349
fat22g
saturates5g
carbs26g
sugars22g
fibre12g
protein11g
salt2.8g

Method

step 1

Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden. Brush with a little oil if they start to stick to the pan.
step 2

For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.6 ratings

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