Aubergine satay

Slightly out of focus aubergine satay

Slightly out of focus aubergine satay

In my quest for vegetarian food I can get excited about, my sister Emily sent me the amazing Prashad cookbook for my birthday. Prashad is an Indian vegetarian restaurant in Bradford, which won Gordon Ramsay’s Best Restaurant show in 2010. I haven’t been to it yet, but have heard great things about it.

This recipe for aubergine satay is adapted from the cookbook, which is a treasure trove of veggie recipes. It instantly became one of my favourite ever vegetarian recipes – it’s fragrant, warming, balanced and delicious. Try it now!

Baby aubergines

Baby aubergines

A note on aubergines: the original recipe calls for round aubergines, but my local grocers only had minuscule baby aubergines – I’d never seen them before. If you want properly stuffed aubergines, use bigger ones or get hold of round ones. The baby aubergines were delicious, but didn’t stuff well.

I made this for some friends last week and it went down a storm. We ate it with pilaf and tarka dahl (watch out for the recipes for these coming soon!).

Serves 4

Cooking time 1 hour

What you need

150g peanuts, finely diced (blended, if possible)

25g soft brown sugar

1 tbsp ground coriander

1 tbsp ground cumin

1 ½ tsp turmeric

1 ½ tsp salt

1 tsp cumin seeds

1 small onion, finely diced

2 cloves garlic, minced

1 large tomato, finely chopped/blended

2.5 in piece ginger, peeled and mashed in a pestle and mortar

3 tsp red chilli powder

2 handfuls freshly chopped coriander

150ml oil (sunflower, vegetable)

Enough aubergines for 4, washed (either 1 medium-sized, 4 small round or 5-6 mini)

Satay sauce

Satay sauce

How to make it

  1. In a bowl, combine the nuts, sugar, coriander, cumin, turmeric, salt, cumin seeds, onions, garlic and tomato with your hands. Really smush the ingredients together so that the flavours combine, then leave to rest for a few minutes.
  2. Next, add the ginger, chilli powder, most of the fresh coriander and the oil to the bowl, and stir thoroughly.
  3. Now prepare the aubergines. What you want to do is cut them into halves or quarters (depending on how big they are) up to the stem, without actually cutting them into pieces.
  4. Lay the prepared aubergines in a saucepan big enough to hold them comfortably, then pile the marinade on top, making sure to cover all the flesh. Any leftover marinade can be piled on afterwards.
  5. Cover the pan and switch on the heat to medium. Allow to cook gently for 5 minutes.
  6. Pour 350ml boiling water into the pan – taking care not to dislodge the marinade. Replace the lid, increase the heat to high and bring to the boil. Then reduce it low and simmer for another 25-30 minutes until the aubergines are cooked. This’ll depend on how big your aubergines are so keep a close eye on them. When ready, they should yield easily to the point of a sharp knife. Once ready, remove from the heat and allow to rest for 10 minutes. This is to let the flavours fully infuse before you serve it, but it can also give you time to get everything else ready for dinner.
  7. When you’re ready, reheat the aubergines and serve with lashings of marinade on top.

 

More good stuff to do with aubergines

Advertisements