Satay Aubergine Skewers Recipe

Prepare aubergines

Wash the eggplants and trim the stems. Cut each aubergine lengthwise into 6–8 mm (1/4 inch) thick strips or into 2–3 cm (3/4 inch) rounds depending on preference. Aim for pieces that will thread onto skewers and cook through.

Salt and rest (optional)

If your aubergines taste bitter or are very large, sprinkle the cut pieces lightly with 1/2 teaspoon of the salt and let them sit in a colander for 10–15 minutes, then pat dry. This step helps remove excess moisture and any bitterness.

Marinade

In a bowl combine 3 tbs olive oil, 1 tbs soy sauce, 1 tbs lime juice, minced garlic, grated ginger, 1 tsp brown sugar, remaining 1/2 tsp salt and 1/2 tsp black pepper. Whisk to combine. Add the aubergine pieces and toss gently so all pieces are coated. Let marinate 15–20 minutes (can be up to 1 hour).

Skewer aubergines

If using wooden skewers, soak them in water for 20 minutes before using to prevent burning. Thread 3–4 aubergine pieces per skewer, leaving a little space between pieces so heat can circulate.

Cook

Preheat a grill pan or outdoor grill to medium-high (around 200–220°C / 400–430°F). Brush or oil the grates/pan lightly. Grill the skewers 3–5 minutes per side until aubergine is tender, nicely charred and cooked through — total 8–12 minutes depending on thickness. Alternatively, bake on a rimmed sheet at 220°C (430°F) for 12–18 minutes, turning once, or cook under a hot broiler.

Finish

Transfer cooked skewers to a platter and keep warm while you prepare the sauce. Brush lightly with any reserved marinade (do not reuse marinade that contacted raw aubergine unless boiled) or a little extra olive oil and lime juice.

Make sauce

In a small saucepan or bowl, combine 3/4 cup peanut butter, 120 ml coconut milk, 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, minced garlic, grated ginger, and 1/2 tsp red curry paste or sambal if using. Warm gently over low heat, whisking to combine. If too thick, thin with the 2 tbs water (add more, 1 tbs at a time) until a glossy, pourable consistency is reached. Taste and adjust salt, lime or sugar as needed. Keep warm but do not boil vigorously (to prevent separation).

Adjust texture

If you prefer a smoother sauce, blitz briefly in a small blender or use an immersion blender. For a chunkier texture, stir in 1–2 tbs crushed roasted peanuts.

Arrange the hot aubergine skewers on a serving platter. Spoon peanut-satay sauce into a small bowl for dipping or drizzle a little over the skewers. Sprinkle crushed roasted peanuts, chopped cilantro and a pinch of chili flakes or sliced red chili over the skewers. Serve with lime wedges on the side for squeezing.

Serve warm as an appetizer or alongside steamed rice, cucumber salad, or flatbreads. Leftover sauce keeps in the fridge up to 4 days; reheat gently before serving.