Satay grilled aubergine

• large aubergine↗1

  peeled and cut into 3cm cubes

• soy sauce↗1 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• ground turmeric↗1 tsp tsp
• sweet chilli sauce↗2 tbsp tbsp
• crunchy peanut butter↗3 tbsp tbsp
• hoisin sauce2 tbsp tbsp
• rice wine vinegar↗2 tbsp tbsp
• coconut milk↗2 tbsp tbsp
• basmati rice↗

  to serve

• small cucumber↗1

  cut into 2-3cm chunks

• small red onion↗1

  cut into half moons

• small handful fresh mint↗

  leaves

• small handful fresh coriander

  leaves

Step-by-step instructions

1. 1

   Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden. Brush with a little oil if they start to stick to the pan.

2. 2

   For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.