Light supper recipe for 2 people, takes only 15 mins; recipe has aubergine, soy sauce, vegetable oil, ground turmeric, sweet chilli sauce, peanut butter, hoisin sauce, rice wine vinegar, coconut milk, basmati rice, cucumber, red onion, fresh mint and coriander.
Satay grilled aubergine
Course: Light supper
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: small handful fresh coriander leaves
- Vegetable Oil: 1 tbsp vegetable oil
- Red Onion: 1 small red onion, cut into half moons
- Soy Sauce: 1 tbsp soy sauce
- Aubergine: 1 large aubergine, peeled and cut into 3cm cubes
- Cucumber: 1 small cucumber, cut into 2-3cm chunks
- Hoisin Sauce: 2 tbsp hoisin sauce
- Sweet Chilli Sauce: 2 tbsp sweet chilli sauce
- Rice Wine Vinegar: 2 tbsp rice wine vinegar
- Basmati Rice: basmati rice, to serve
- Coconut Milk: 2 tbsp coconut milk
- Ground Turmeric: 1 tsp ground turmeric
- Peanut Butter: 3 tbsp crunchy peanut butter
- Fresh Mint: small handful fresh mint leaves
Directions
- 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.
