Grilled Aubergine Almond, Coconut and Sesame Satay Skewers
Prep 35 mins
Pre-heat Time7 mins
Cook Time10 mins
Total 52 mins
Easy
Serves 4
These Grilled Aubergine Almond, Coconut and Sesame Satay Skewers are the perfect side dish, or when served with rice part of a delicious main meal. Made with unprocessed, nutritious ingredients and packed full of flavour.
This dish contains the following allergens: Tree Nuts, sesame
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3 tbsp
tahini
2 tbsp
almond butter
125ml
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
15g
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
350g
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
3 tbsp
tahini
2 tbsp
almond butter
4fl. oz
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
0oz
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
12oz
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
Utensils
Step 1
Add all of the ingredients, except for the aubergine, into a large bowl and whisk to combine. Add the aubergine, toss to combine and leave to marinate for 30 minutes.
Step 2
Place the grill plate on the unit. Close the lid. Turn the dial to set temperature to 190°C. Set an external timer to 7 minutes and allow the grill plate to preheat.
Step 3
Thread the marinated aubergine onto the skewers and tap to remove excess marinade.
Step 4
Brush the grill plate with a little oil, add skewers to grill and close the lid. Grill for 2 1/2 to 3 minutes each side, basting on each turn. You should turn and baste the skewers 4 times in total.
Step 5
Remove the kebabs from the grill and brush with more marinade, sprinkle with sesame seeds and serve with remaining marinade to side.
Grilled Aubergine Almond, Coconut and Sesame Satay Skewers
Step 1 of 5
Add all of the ingredients, except for the aubergine, into a large bowl and whisk to combine. Add the aubergine, toss to combine and leave to marinate for 30 minutes.
3 tbsp
tahini
2 tbsp
almond butter
125ml
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
15g
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
350g
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
3 tbsp
tahini
2 tbsp
almond butter
4fl. oz
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
0oz
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
12oz
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
Step 2 of 5
Place the grill plate on the unit. Close the lid. Turn the dial to set temperature to 190°C. Set an external timer to 7 minutes and allow the grill plate to preheat.
3 tbsp
tahini
2 tbsp
almond butter
125ml
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
15g
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
350g
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
3 tbsp
tahini
2 tbsp
almond butter
4fl. oz
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
0oz
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
12oz
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
Step 3 of 5
Thread the marinated aubergine onto the skewers and tap to remove excess marinade.
3 tbsp
tahini
2 tbsp
almond butter
125ml
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
15g
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
350g
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
3 tbsp
tahini
2 tbsp
almond butter
4fl. oz
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
0oz
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
12oz
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
Step 4 of 5
Brush the grill plate with a little oil, add skewers to grill and close the lid. Grill for 2 1/2 to 3 minutes each side, basting on each turn. You should turn and baste the skewers 4 times in total.
3 tbsp
tahini
2 tbsp
almond butter
125ml
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
15g
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
350g
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
3 tbsp
tahini
2 tbsp
almond butter
4fl. oz
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
0oz
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
12oz
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
Step 5 of 5
Remove the kebabs from the grill and brush with more marinade, sprinkle with sesame seeds and serve with remaining marinade to side.
3 tbsp
tahini
2 tbsp
almond butter
125ml
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
15g
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
350g
(1 1/2 large) aubergines, cut into 2.5cm pieces
4
wooden skewers, soaked in water
Oil for cooking
Sesame seeds, to serve
3 tbsp
tahini
2 tbsp
almond butter
4fl. oz
full fat coconut milk
3 tbsp
pure maple syrup
1 tbsp
light soy sauce
1
lime, juice and zest
2 tsp
sesame oil
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
0oz
fresh coriander leaves and stalks, finely chopped
1
shallot, minced
3″ piece
root ginger, peeled and finely grated
1 clove
garlic, crushed
12oz
(1 1/2 large) aubergines, cut into 2.5cm pieces
