Soak wooden skewers in a bowl of water for 10 minutes then shake dry.
Toss aubergine half moons with salt and oil in a large bowl and rest for 20 minutes.
Heat a chargrill pan over high heat until hot.
Griddle aubergine slices in batches for two minutes per side until marked and golden.
Thread grilled slices onto skewers in a spiral pattern and set aside.
Fry peanuts in 80ml of oil in a wok for 3 minutes until golden.
Blend fried peanuts into a smooth paste using a food processor.
Harden shallots and garlic in the remaining oil for 2 minutes until softened.
Stir in chilli powder, sugar, soy sauce, and 400ml water and bring to a boil.
Mix in peanut paste and chopped chilli and simmer for 10 minutes until thickened.
Finish the sauce by stirring in lemon juice and salt.
Serve skewers on plates with the satay sauce in dipping bowls.