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Satay aubergine skewers

Satay aubergine skewers on a large plate

Satay aubergine skewers

Name: Satay aubergine skewers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 18
Ingredients: 1 large aubergine cut in half crosswise, then cut into 2cm batons; 1 1/2 tbsp sesame oil; 1 1/2 tbsp soy sauce plus an extra splash; 250ml coconut cream; 4 tbsp peanut butter; 1 garlic clove grated; small knob of ginger peeled and grated; 1 lime juiced; large pinch of chilli flakes; handful of coriander leaves

Sophie Godwin – Cookery writer

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Serves 18

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.5 out of 5.2 ratingsRate

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Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large aubergine

cut in half crosswise, then cut into 2cm batons
1 1/2 tbsp sesame oil
1 1/2 tbsp soy sauce

plus an extra splash
250ml coconut cream
4 tbsp peanut butter
1 garlic clove

grated
small knob of ginger

peeled and grated
1 lime

juiced
large pinch of chilli flakes
handful of coriander leaves

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Nutrition: Per serving

kcal84
fat8g
saturates5g
carbs2g
sugars2g
fibre1g
protein2g
salt0.2g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
step 2

Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
step 3

Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.

Recipe from Good Food magazine, Vegetarian Christmas 2021

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A star rating of 3.5 out of 5.2 ratings

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