Aubergine Satay



  1. 2 Aubergines
  2. 2 tablespoons olive oil
  3. 6 tablespoons tamari
  4. 4 birds eye chillies
  5. 1 inch chunk of fresh ginger
  6. 3 tablespoons peanut butter
  7. juice 2 1/2 limes
  8. 1 tablespoon coconut sugar
  9. chopped coriander and peanuts to serve


  1. Wash and chop your aubergine into chunks.
  2. Finely chop the chillies and ginger.
  3. Heat 1 tablespoon of olive oil in a frying pan on a medium heat.
  4. Add the aubergine, chillies, ginger and two tablespoons of tamari and cook for 10-15 minutes until softened.
  5. Whilst the aubergine is cooking, mix other 4 tablespoons of tamari, the peanut butter, coconut sugar, lime juice and one tablespoon of olive oil together in a bowl.
  6. Once the aubergine is cooked, add the sauce along with a generous splash of water (enough to loosen the sauce which will be quite thick in the pan.) Cook for a further minute or two, making sure all the aubergine is coated in sauce.
  7. And it’s ready to serve! – I like to top mine with a sprinkling of chopped peanuts and coriander