Satay Aubergine Skewers

Charmaine Lu -
  • 1 aubergine, peeled and cut into 3cm chunks
  • 1 tbsp veg oil
  • 1 tbsp soy sauce
  • 1 tsp turmeric
  • 2 tbsp sweet chilli sauce
  • 3 tbsp peanut butter
  • 2 tbsp coconut milk
  • 2 tbsp hoisin sauce
  • 2 tbsp rice wine vinegar
  • Salads and pickles, to serve
  • Toss the aubergine to coat in the oil, turmeric, 1 tbsp of chilli sauce, the soy sauce and some black pepper. Thread onto soaked wooden skewers, then grill on all sides until grill marks appear and the aubergine is tender.
  • Mix the remaining chilli sauce, hoisin, vinegar, coconut milk and peanut butter in a bowl, and serve as a dipping sauce for your skewers alongside some salad and Asian pickles.
15 mins
2 serving