to make - Almond Sesame Aubergine Satay
+ ALMOND SESAME SAUCE
recipe inspired by: Danielle Copperman
recipe type: to lunch, to dinner, to serve on the side
cuisine: plantbased, vegan, dairyfree, glutenfree
FOR THE AUBERGINE SATAY
what you need:
1 to 2 aubergines, chopped in cubes, amount depending on hunger levels or number of mouths to feed
2 tbsp of coconut, olive or sesame seed oil
FOR THE ALMOND SESAME SAUCE
what you need:
½ cup almond butter
1 small garlic clove, pressed or minced
¼ cup lime juice (about 2 limes)
2 tbsp tamari or soy sauce
2 tsp raw honey or agave
2 tsp toasted sesame oil
¼ cup coconut milk, more as necessary - or water
optional: fresh ginger, finely chopped
1 tbsp sesame seeds, preferably black, for garnish
Toasted almond flakes
Toasted buckwheat groats
Toasted pumpkin seeds
Lemongrass yogurt - see below -
what to do:
1. Preheat oven to 180c.
2. Option 1: Fill a medium pan with about 5 cm of water. Bring to the boil and then lower the heat. Place your steamer basket in/on the pan and add the aubergine – chopped in cubes – into the steamer.
3. If you have a layered steamer, use this as you normally would. Place a lid on the top and leave for 10 minutes. The aubergines should be soft when you remove them.
- You can also skip this step and slow roast the aubergine cubes in the oven on a lower temperature untill softened and golden with crisp edges. -
4. Transfer the steamed aubergine to a baking tray. Drizzle with 1 tablespoon of the oil of your choice and using your hands cover the aubergines with the oil. Sesame Seed oil gives this dish an amazing flavour but if you don’t have any, olive or coconut will work fine to crisp up the edges of the aubergine. Bake in the oven for about 15-20 minutes until golden.
5. Meanwhile, make the sauce. Combine the almond butter, diced garlic, lime juice, tamari, honey or agave, sesame oil, ( crushed ginger) and remaining 1 tsp salt. Whisk or mash nutbutter with a fork until blended. Slowly add ¼ cup of coconut milk and blend again.
If necessary, add more milk, 1 tablespoon at a time, until you reach the consistency of peanut sauce.
When the aubergine is slightly crisp but still incredibly soft, remove from the oven and pour the sauce over evenly. You can stir the sauce through the aubergines and serve like that or even leave the sauce separate and serve as a dipping sauce.
Top with toasted almonds, pepitas, buckwheat groats.
Or make lemongrass coconut yogurt by simply taking 3 tablespoons of coconut yogurt or solid coconut milk and place in a blender. Add some fresh thinly chopped lemongrass juice and a drizzle of fresh lemon juice. Blend until combined and serve on or with the aubergine. You could also add mint to the blender to add flavor.
+ TANDOORI SPICES
+ COCONUT YOGURT
+ AVOCADO CREME