SATAY AUBERGINE SKEWERS

Satay aubergine skewers image

Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving

Provided by Sophie Godwin - Cookery writer

Categories Canapes

Time 25m

Number Of Ingredients 10

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Ingredients

1 large aubergine, cut in half crosswise, then cut into 2cm batons
1 1/2 tbsp sesame oil
1 1/2 tbsp soy sauce, plus an extra splash
250ml coconut cream
4 tbsp peanut butter
1 garlic clove, grated
small knob of ginger, peeled and grated
1 lime, juiced
large pinch of chilli flakes
handful of coriander leaves

Steps:

Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.

Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium