Aubergine (Eggplant) and Tofu Satay Sticks Recipe

Name: Aubergine (Eggplant) and Tofu Satay Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, finely chopped; 1 stalk lemongrass, chopped; 2 small red chilies, chopped; 2 garlic cloves, crushed; 1 inch piece fresh gingerroot, peeled and grated; 1 lime, zest of, only; 1 tablespoon fresh coriander, leaves and stalks chopped; 250 g firm tofu, drained and pressed; 1 aubergine; 2 tablespoons peanut oil; 12 short wooden skewers, soaked in water; 2 tablespoons peanut oil; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 2 large red chilies, deseeded and chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3 ounces crunchy peanut butter; 7 fluid ounces coconut milk; 1 lime, juice of, only

Servings: persons

1 shallot, finely chopped
1 stalk lemongrass, chopped
2 small red chilies, chopped
2 garlic cloves, crushed
1 inch piece fresh gingerroot, peeled and grated
1 lime, zest of, only
1 tablespoon fresh coriander, leaves and stalks chopped
250 g firm tofu, drained and pressed
1 aubergine
2 tablespoons peanut oil
12 short wooden skewers, soaked in water
2 tablespoons peanut oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 large red chilies, deseeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ounces crunchy peanut butter
7 fluid ounces coconut milk
1 lime, juice of, only

1
To make the green curry paste, grind all the ingredients together in a processor until you have a paste.
2
Store in the refrigerator in a screw top jar for up to 2 weeks.
3
For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil.
4
Cut the tofu and aubergine into 1/2 inch cubes and thread onto 12 short wooden skewers.
5
Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over.
6
Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
7
Brush the vegetables with the remaining oil and grill under a medium heat until golden.
8
Make the satay sauce.
9
Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
10
Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
11
Bring to the boil, then simmer until the sauce thickens.
12
Season with lime juice and salt to taste.
13
Divide between 4 small bowls.
14
Serve the skewers on individual plates with a small bowl of satay sauce.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 shallot, finely chopped, 1 stalk lemongrass, chopped, 2 small red chilies, chopped, 2 garlic cloves, crushed, and more.

Yes, Aubergine (Eggplant) and Tofu Satay Sticks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubergine (Eggplant) and Tofu Satay Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions