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Satay grilled aubergine

Satay grilled aubergine

Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal349
fat22g
saturates5g
carbs26g
sugars22g
fibre12g
protein11g
salt2.8g
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Ingredients

For the salad

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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

Rating: 5 out of 5.2 ratings

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