Chilli slaw
Freshly made coleslaw is a wonderful thing, but every now and then it’s fun to zip up the formula with a burst of lively flavours
Satay grilled aubergine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large auberginepeeled and cut into 3cm cubes
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp ground turmeric
- 2 tbsp sweet chilli sauce
- 3 tbsp crunchy peanut butter
- 2 tbsp hoisin sauce
- 2 tbsp rice wine vinegar
- 2 tbsp coconut milk
- basmati riceto serve
For the salad
- 1 small cucumbercut into 2-3cm chunks
- 1 small red onioncut into half moons
- small handful fresh mintleaves
- small handful fresh corianderleaves
Nutrition: per serving
- kcal349
- fat22g
- saturates5g
- carbs26g
- sugars22g
- fibre12g
- protein11g
- salt2.8g
Method
step 1
Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden. Brush with a little oil if they start to stick to the pan.
step 2
For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.
