Recipe by Greens of the Stone Age
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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.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts, Sesame
Ingredients
- 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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Method
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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.
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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.
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Step 3
Thread the marinated aubergine onto the skewers and tap to remove excess marinade.
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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.
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Step 5
Remove the kebabs from the grill and brush with more marinade, sprinkle with sesame seeds and serve with remaining marinade to side.
