Aubergine satay BBQ skewers recipe

These vegetarian skewers are ideal as part of a barbecue spread. You can make the satay sauce ahead of the BBQ and reheat it in a saucepan before serving

Serves 8 (as part of a barbecue spread)

Takes 10 minutes to make, 30 minutes to cook, plus marinating and soaking

• 2 aubergines
• 2-3 tbsp olive oil

For the satay dip:

• 3 tbsp vegetable oil
• 225g unsalted peanuts
• 4 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 small red chilli, deseeded and finely chopped, plus extra to garnish
• ½ tsp hot chilli powder
• 1 tsp brown sugar
• 2 tsp dark soy sauce
• 100g coconut cream
• Juice of 2 lemons

How to make aubergine satay skewers

1. Light/preheat the barbecue and soak 16 wooden skewers in warm water for 30 minutes. Slice the aubergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt, then set aside for 20 minutes.

2. Meanwhile, make the dip. Heat 2 tbsp of the vegetable oil in a large pan over a low heat, and stir-fry the peanuts for 5 minutes until golden. Set aside to cool a little, then blend in a food processor until smooth.

You can make the satay sauce in advance and reheat it in a saucepan before serving.

3. In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the boil, add the peanut paste and simmer for 15 minutes until thickened. Add the lemon juice and season with salt. Keep warm.

4. Thread the aubergine onto the soaked skewers so they form a 'snake'. Cook on the hot part of the barbecue for a maximum of 2 minutes until charred. Flip over and repeat on the other side. Remove from the barbecue.

5. Sprinkle the warm satay sauce with extra chilli and serve with the aubergine skewers.

© delicious. magazine

Make sure veggies don't miss out with these meat-free BBQ recipes:

Basil haloumi and roasted veg skewers
Buttery potato parcels
Red pepper, aubergine and coriander dip
Five spice coleslaw
Chargrilled aubergines with chermoula

Load up the BBQ with these:

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