Eggplant (Aubergine) and Tofu Satay

• green curry paste↗
• shallot↗
• stalk lemongrass1
• small red chilies↗2
• garlic cloves↗2
• fresh gingerroot1
• lime↗1
• fresh coriander leaves↗1
• skewers
• tofu↗12 ounces
• eggplant↗1
• peanut oil2 tablespoons
• short wooden skewers12
• satay sauce
• peanut oil2 tablespoons
• shallot, finely chopped↗1
• garlic cloves, finely chopped↗2
• large red chilies, deseeded and chopped↗2
• teaspoon ground cumin↗1
• teaspoon ground coriander↗1
• ounces crunchy peanut butter↗3
• fluid ounces coconut milk↗7
• lime, juice of, only↗1
• salt, to taste↗

Step-by-step instructions

1. 1

   grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.

2. 2

   Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.

3. 3

   Brush the vegetables with a the remaining oil and grill under a medium heat until golden.

4. 4

   Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.

5. 5

   Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.

6. 6

   Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.

7. 7

   Serve the skewers on individual plates with a small bowl of satay sauce.

8. 8

   Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.