Sides, Starters, Vegan

Grilled Aubergine Almond, Coconut and Sesame Satay Skewers

Cooking method:

Ninja Sizzle Indoor Grill & Flat Plate GR101UK
  • Prep Time: 35 mins
  • Pre-heat Time 7 mins
  • Cook Time 10 mins
  • Total time: 52 mins
  • Skill Easy
  • Serves 4 people

Grilled Aubergine Almond, Coconut and Sesame Satay Skewers

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.


Tip: Allergy Advice

This dish contains the following allergens: Nuts, Sesame


  • 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

Cooking mode

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  • 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.