Satay grilled aubergine
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Satay grilled aubergine

By Jennifer Joyce

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 349
  • fat 22g
  • saturates 5g
  • carbs 26g
  • sugars 22g
  • fibre 12g
  • protein 11g
  • salt 2.8g

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

Method

  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.

  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.

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