Silky, roasted aubergine in a creamy satay sauce, served with rice, cucumber and a fresh squeeze of lime. This recipe couldn't be easier to make but the end result is an incredibly moreish dish that's sure to impress!
Simply chop the aubergine into wedges, toss in a garlic and chili marinade and roast until charred on the outside and melt-in-your-mouth silky, then toss in a creamy, rich satay sauce. Fresh herbs, cucumber and lime cut through the richness of the sauce, for a wonderfully fresh and bright dish.
Peanuts contain good amounts of protein, helping to keep you fuller for longer; combined with coconut milk will deliver iron, magnesium, folate and vitamin E too. The cucumber and spring onions contain some vitamin K, essential for blood clotting and healthy bones, but for an extra nutrition boost you could serve this up with some kale or roasted greens.
Satay Aubergine | Serves: 3-4 | Time: 40 mins
You'll need
- Chopping board
- Knife
- Baking tray
- Greaseproof paper (I use reusable)
- Mixing bowl
- Measuring cups & spoons
Ingredients
Aubergine:
- 2 large aubergines
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 tbsp chili garlic paste
Satay Sauce:
- 1/4 cup coconut milk
- 3 tbsp crunchy peanut butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1-inch piece ginger, finely grated
- 1/4 tsp garam masala
- Pinch turmeric
- Rice
- 1/2 cucumber, sliced
- 2 limes, cut into wedges
- Handful roasted, unsalted peanuts, chopped
- 2 spring onions, sliced
- Handful coriander and mint leaves
- Chili flakes
Method
- Pre-heat oven to 220°C fan and line a baking tray with greaseproof paper.
- Remove the top of the aubergine, cut in half lengthways and in half again into quarters. Then chop each quarter into 3-4 pieces.
- Add to a bowl and toss in the oil, soy sauce and chili garlic paste until fully coated.
- Then spread out on a lined baking tray, skin side down and roast for 20-25 mins until slightly charred and cooked through.
- Meanwhile, in the mixing bowl add the ingredients for the satay sauce and mix together.
- Cook the rice and prep the cucumber, limes, peanuts, spring onions and fresh herbs.
- Once roasted, transfer the aubergine straight into the mixing bowl with the satay sauce and gently toss through until evenly coated.
- Serve up the aubergine on a bed of rice, garnish with cucumber slices, lime wedges and sprinkle over the crushed peanuts, sliced spring onions, fresh herbs and chili flakes and enjoy!
