Ingredients

  • 2 tsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 3 tbsp soy sauce
  • 1 garlic squeezed
  • heaped tbsp peanut butter
  • 1 tsp chili sauce
  • 2 tbsp coconut milk
  • 1 aubergine (eggplant)
  • 12 lime leaves (optional)

Author of this recipe

Love My Salad

Love My Salad

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Looking for a vegetarian dish to serve at your BBQ without your guests suspecting it does not contain meat? Then look no further than this aubergine / eggplant satay, inspired by the Indonesian satay with peanut marinade. The marinade and the preparation give the eggplant a delicious, tongue-melting texture, which almost resembles meat. 

Total votes: 12

Preparation

Also needed for preparation:

Satay skewers
Aluminium foil

  • For the marinade, mix the ingredients together. As the peanut butter is sticky, you can use a food processor or blender to make it nice and even. 
  • Cut the eggplant into 3cm cubes, place the cubes in a large mixing bowl and pour the marinade over them. Mix the marinade well with your hands, so that the cubes are all well covered. Leave to marinate for at least 30 minutes.  
  • Thread the cubes onto the skewers. If you like, add lime leaves here and there between the eggplant cubes. 
  • Wrap each satay skewer in aluminium foil and place on the BBQ grill (medium heat) for 15 minutes (the eggplant should feel soft when you prick it and not dry, otherwise leave them in the aluminium foil for another 5 minutes) with the lid of the BBQ closed. 
  • Then open the BBQ, remove the satay from the foil and fry the satay directly on the grill (5-10 min) with the lid open. Turn halfway through so that the eggplant is evenly fried. The outside of the eggplant should look a little fried. 

Tips from the author

Tip: Place the skewers in water in advance so that they do not burn during grilling.

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