Indonesian Aubergine Satay
Intermed..
This is a lovely rich, creamy and peanutty dish, with the addition of roasted aubergines and the meaty tempeh. Courtesy of The Happy Pear Cookbook
SERVE
4
Indonesian Aubergine Satay
Intermed..
Introduction
This is a lovely rich, creamy and peanutty dish, with the addition of roasted aubergines and the meaty tempeh. Courtesy of The Happy Pear Cookbook
Ingredients
- 3 aubergines
- 2 carrots
- 200g green brans
- 2 onions
- 0.5cm piece of fresh ginger
- 3 cloves of garlic
- 1 fresh red chilli
- 4 tablespoons tamari Bragg Liquid Aminos or soy sauce
- 100ml orange juice
- 1 tsp ground ginger
- 300g tempeh or tofu cut into small pieces
- 5 tablespoons oil
- salt and freshly ground black pepper
- 4 tablespoons smooth peanut butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 head of pak choi
- a bunch of fresh corriander
- 100g beansprouts
- Toasted nuts to garnish
Method
- 1. Preheat the oven to 200C/400F/Gas mark 6
- 2. Cut the aubergines into bite-size pieces and the carrots into bite-size rounds. Trim the green beans and cut them in half. peel and finely slice the onions, ginger and garlic. Deseed and finely the chilli.
- 3. Put the tamari, organe juice and ground ginger into a medium bowl and mix together. Cut the tempeh into small pieces and add to the mix, then stir to coat evenly. Put the tempeh with its marinade on a baking tray and bake for 25 mins.
- 4. Put the aubergines into a separate bowl and pour over 3 tablespoons of the oil. Add a coupe of pinches of salt and mix well then spead the aubergines out on a baking tray and roast in oven for 30 mins.
- 5. Bring a small pan of water to the boil. Add the carrots and cook for 5 minutes then add the green beans and cook for a further 1 minute. Drain and cool under cold running water. You want them still to have a bit of bite as they will cook more later on. leave to one side.
- 6. Put the remaining 2 tablespoons of oil into a wide-bottomed pan. When the oil is hot reduce the heat and add the onion and saute for 5 minutes stirring occasionally. Add the garlic ginger and chilli and cook for 3 minutes stirring regualrly. if the mix is becoming too dry add a few spoonfuls of warm water.
- 7. In a bowl or jug whisk together the peanut butter, apple cider vinegar, honey and 350ml of warm water until smooth. Add this to the pan along with the baked tempeh and aubergines and mix through.
- 8. Bring to the boil on a high heat then reduce the heat and simmer for 10 minutes. If the sauce becomes too thick add a little more water.
