Please wait, the site is loading...
Serves: 4
Prep time: 35 mins
Total time:
Recipe photograph by Kris Kirkham
Recipe by Cate Dixon
A sweet, sticky and salty marinade gives the aubergine a delicious umami flavour, complemented by the freshness of the cold, crunchy cucumber salad
Serves: 4
Prep time: 35 mins
Total time:
Rate this recipe
See more recipes
Mains Vegetarian BBQ Dairy-free Kebabs
Nutritional information (per serving)
Calories
269Kcal
Fat
16gr
Saturates
3gr
Carbs
27gr
Sugars
23gr
Fibre
8gr
Salt
3.1gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Rate this recipe
Ingredients
For the aubergine
- 1 tbsp sesame oil
- 1 tbsp mirin or dry sherry
- 1 tbsp rice wine or cider vinegar
- 2 tbsp light soy sauce
- 3 tbsp clear honey
- 1 tbsp grated root ginger
- 2 large garlic cloves, finely crushed
- 1 tbsp sesame seeds
- 3 medium aubergines, cut into 2cm chunks
- a drizzle of vegetable oil, for cooking (if needed)
For the smashed cucumber
- 1½ tbsp rice wine or cider vinegar
- 1 tsp fine sea salt
- 1 tsp caster sugar
- ½ tsp sesame oil
- 1 tsp light soy sauce
- 1 medium cucumber
- 1 tsp sesame seeds, toasted
For the satay drizzle
- 3 tbsp smooth peanut butter
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- juice of ½ lime
To serve
- 2 spring onions, thinly sliced
- 2 bird’s eye red chillies, thinly sliced (optional)
- You will also need 8 long metal or bamboo skewers
Step by step
Get ahead
Marinate the aubergines up to 24 hours in advance.
- Marinate the aubergine. In a large, non- metallic bowl, whisk together the sesame oil, mirin, vinegar, soy sauce, 2 tablespoons of the honey, the ginger, garlic and sesame seeds. Add the aubergine pieces and toss to coat, then cover and marinate in the fridge for a minimum of 2 hours or ideally overnight, occasionally tossing the aubergine in the marinade.
- About1hourbeforeyou’rereadytoserve, make the smashed cucumber. Whisk together the vinegar, salt, sugar, oil and soy sauce until the salt and sugar have dissolved. Cut the cucumber in half lengthways, scoop out the seeds with a spoon. then, with a rolling pin, bash, cut-side down, until the skin begins to crack. Chop the cucumber into 2cm chunks, and toss in the dressing. Chill for 1 hour to pickle.
- Meanwhile, if you’re using bamboo skewers, soak in warm water for 1 hour (this will prevent them from burning on the grill). Preheat an outdoor barbecue.
- Just before grilling, make the satay drizzle. Whisk together all the ingredients, adding 2-3 tablespoons of water (depending on the brand of peanut butter used), until you have a smooth, pourable sauce.
- Threadthemarinatedauberginesonto the skewers. Place on the grill and cook for 5-6 minutes on each side. If you’re using a griddle pan, put over a high heat and drizzle the pan with a little oil before cooking. Remove the skewers from the grill and drizzle over the final tablespoon of honey.
- Drain any excess liquid from the cucumber, then stir in the sesame seeds.
- To serve, transfer the skewers to a serving platter and drizzle with the satay sauce. Sprinkle with the spring onions and chillies, if using, and serve with the smashed cucumber salad and any leftover satay sauce in a dipping bowl.
Tip
Stand the jar of honey in a jug of freshly boiled water to loosen it and make it easier to drizzle.
