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Aubergine Satay Skewers
Chargrilled aubergine spirals served with a homemade rich and spicy peanut dipping sauce.
Vegetarian
Appetiser
Dairy Free
Peanuts
Aubergine
Satay
Estimated Nutrition
Calories
772.1
kcal / serving
3088.4 kcal total
Carbs
26.4
g
per serving
105.6 g total
Fat
70.6
g
per serving
282.5 g total
Protein
16.1
g
per serving
64.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
0.5
tsp
Brown Sugar
to taste
CondimentsSauces
1
tbsp
Dark Soy Sauce
Fruits
1
piece
Lemon
juice only
Liquids
400
ml
Water
NutsSeeds
1
tsp
Salt
plus extra for sauce
225
g
Peanuts
unsalted, shells removed
2
piece
Garlic
cloves, peeled and chopped
1
pinch
Chilli Powder
OilsFats
90
ml
Vegetable Oil
for coating aubergines
100
ml
Vegetable Oil
for the sauce
Vegetables
2
piece
Aubergine
cut in half lengthways and sliced into half moons
4
piece
Shallots
peeled and chopped
1
piece
Red Chilli
small, finely chopped
Method
1
Soak wooden skewers in a bowl of water for 10 minutes then shake dry.
2
Toss aubergine half moons with salt and oil in a large bowl and rest for 20 minutes.
3
Heat a chargrill pan over high heat until hot.
4
Griddle aubergine slices in batches for two minutes per side until marked and golden.
5
Thread grilled slices onto skewers in a spiral pattern and set aside.
6
Fry peanuts in 80ml of oil in a wok for 3 minutes until golden.
7
Blend fried peanuts into a smooth paste using a food processor.
8
Harden shallots and garlic in the remaining oil for 2 minutes until softened.
9
Stir in chilli powder, sugar, soy sauce, and 400ml water and bring to a boil.
10
Mix in peanut paste and chopped chilli and simmer for 10 minutes until thickened.
11
Finish the sauce by stirring in lemon juice and salt.
12
Serve skewers on plates with the satay sauce in dipping bowls.