Satay Aubergine Skewers Recipes
SATAY AUBERGINE SKEWERS
Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
- Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
- Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.
Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SATAY GRILLED AUBERGINE
Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 349 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 2.8 milligram of sodium
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AUBERGINE SKEWERS WITH SATAY SAUCE AND SMASHED …
From sainsburysmagazine.co.uk
5/5 (61)
Category Dinner
Servings 4
Total Time 45 mins
- Marinate the aubergine. In a large, non- metallic bowl, whisk together the sesame oil, mirin, vinegar, soy sauce, 2 tablespoons of the honey, the ginger, garlic and sesame seeds. Add the aubergine pieces and toss to coat, then cover and marinate in the fridge for a minimum of 2 hours or ideally overnight, occasionally tossing the aubergine in the marinade.
- About1hourbeforeyou’rereadytoserve, make the smashed cucumber. Whisk together the vinegar, salt, sugar, oil and soy sauce until the salt and sugar have dissolved. Cut the cucumber in half lengthways, scoop out the seeds with a spoon. then, with a rolling pin, bash, cut-side down, until the skin begins to crack. Chop the cucumber into 2cm chunks, and toss in the dressing. Chill for 1 hour to pickle.
- Meanwhile, if you’re using bamboo skewers, soak in warm water for 1 hour (this will prevent them from burning on the grill). Preheat an outdoor barbecue.
- Just before grilling, make the satay drizzle. Whisk together all the ingredients, adding 2-3 tablespoons of water (depending on the brand of peanut butter used), until you have a smooth, pourable sauce.
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- Light/preheat the barbecue and soak 16 wooden skewers in warm water for 30 minutes. Slice the aubergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt, then set aside for 20 minutes.
- Meanwhile, make the dip. Heat 2 tbsp of the vegetable oil in a large pan over a low heat, and stir-fry the peanuts for 5 minutes until golden. Set aside to cool a little, then blend in a food processor until smooth.
- In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the boil, add the peanut paste and simmer for 15 minutes until thickened. Add the lemon juice and season with salt. Keep warm.
- Thread the aubergine onto the soaked skewers so they form a ‘snake’ (see left). Cook on the hot part of the barbecue for a maximum of 2 minutes until charred. Flip over and repeat on the other side. Remove from the barbecue.
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