Satay grilled aubergine

Satay grilled aubergine

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
349
protein
11g
carbs
26g
fat
22g
saturates
5g
fibre
12g
sugar
22g
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

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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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.

Recipe from Good Food magazine, July 2013

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Comments

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emmainthejungle's picture

Very tasty, followed the recipe for the aubergines exactly and they were delicious. Had to make a different satay sauce because of what was available. The flavours go so well together. And the salad was a nice idea. Make sure to use firm aubergines. Will definitely be making again and again.

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