I love aubergine and i love satay sauce, normally from my local Chinese takeaway. Obviously that is full of additives, MSG, hidden fats and it comes with a price tag. So i thought i’d have a try at making my own, it did not disappoint. If anything, it’s even better! Probably because you know exactly what ingredients are going into it. Also it’s always satisfying creating your own recipes and having great success with them. I highly recommend that everyone tries this recipe! Because you will make it again and again and again! You can substitute the aubergine with any other of your favourite veggies too! Tofu, peppers, Squash or mushrooms i think would all work great!
1 Large aubergine cut into chunks 3x3cm
1 Small white onion diced
400ml Coconut milk
55g Peanut butter (crunchy or smooth)
1 Medium red chilli finely diced
2 Crushed garlic cloves
10g Brown soft sugar
1 tbsp Oil
1tbsp Light soy sauce
4 Skewer sticks
Get your aubergines and place around 5-7 chunks per skewer place on a grilling tray and set aside.
On a medium heat in a pan add you oil and gently heat. Add your onion and garlic and cook for 5-6 minutes.
Add your chilli, brown sugar and cook until sugar has melted/dissolved.
Now quickly add your coconut milk to prevent the sugar from burning and mix well.
Once the mixture is simmering add your soy sauce, peanuts and peanut butter simmer this for 10- 15 minutes.
Whilst this is thickening, cook your aubergine under a grill turning occasionally for 10-15 minutes.
Place on a plate, pour over you sauce and garnish with fresh spring onion (optional). DELICIOUS!