Quick recipe finder Aubergine satay kebabs 
Big south-east Asian flavours please the palate and work wonderfully well in vegetarian dishes. Serve these kebabs with buttered jasmine rice.
Equipment and preparation: You’ll need 4 x soaked wooden skewers.
By Simon Rimmer From Something for the Weekend
Ingredients
For the aubergine
- 2 aubergines, cut into 2.5cm/1in cubes
- 2 tbsp olive oil
- salt and freshly ground black pepper
- melted butter, for glazing
For the sauce
- 100ml/3½fl oz vegetable oil
- 225g/8oz raw peanuts
- 4 shallots, chopped
- 2 garlic cloves
- pinch chilli powder
- 1 small red chilli, chopped
- 1 tsp brown sugar
- 1 tbsp dark soy sauce
- 400ml/14fl oz water
- 1 lemon, juice only
- salt
Method
Mix the aubergine cubes and olive oil until well combined. Season with salt and freshly ground black pepper.
Heat a griddle pan over a medium heat and grill the aubergine pieces on all sides, or until cooked through.
Thread the aubergine pieces onto the skewers and brush with the melted butter. Keep warm.
For the sauce, heat the vegetable oil in a wok and stir-fry the peanuts until golden-brown. Allow to cool slightly then blend in a food processor until smooth.
Fry the shallot and garlic in the wok for a few seconds, then add the chilli powder, chilli, brown sugar, soy sauce and water. Bring the mixture to the boil.
Add the peanuts and simmer for 8-10 minutes, or until the sauce is thick. Add salt and lemon juice, to taste.
Serve the aubergine kebabs drizzled with the peanut sauce.
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