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.
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.