Ingredients

• 2 aubergines
• cut in half lengthways
• 1-2 tsp salt
• 6-8 tbsp vegetable oil
• 100ml/3½fl oz vegetable oil
• 225g/8oz unsalted peanuts
• shells removed
• 4 shallots
• peeled
• chopped
• 2 garlic cloves
• peeled
• chopped
• pinch chilli powder
• ½-1tsp brown sugar
• to taste
• 1 tbsp dark soy sauce
• 400ml/14fl oz water
• 1 small red chilli
• finely chopped
• 1 lemon
• juice only
• pinch salt

Directions

• Soak four to eight wooden skewers in a bowl of water for 10 minutes
• then shake off any excess moisture and set aside.
• Thickly slice each aubergine half into half moons. Meanwhile
• place the aubergine slices into a large bowl
• sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes.
• When the aubergines have stood for 20 minutes
• heat a chargrill pan over a high heat.
• When the pan is hot
• add the aubergine slices
• in batches
• and griddle for two minutes on each side
• or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle.
• Repeat the process with the remaining slices of aubergine.
• Thread the chargrilled aubergine slices onto the soaked wooden skewers
• arranging each half moon at a different angle to the one below it to create a spiral. Set aside.
• For the satay sauce
• heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes
• or until golden-brown.
• Transfer the fried peanuts to a food processor and blend to a smooth paste.
• Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes
• or until softened.
• Add the chilli powder
• brown sugar
• soy sauce and water
• stir well and bring the mixture to the boil.
• Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer
• then continue to simmer for 8-10 minutes
• or until thickened. Stir in the lemon juice and salt.
• To serve
• arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside.