Satay Aubergine with Pak Choi & Crispy Salad

This Thai-inspired dish makes good use of readily available ingredients and is so tasty, it will become a favourite in no time. Perfect for serving over brown rice, it's paired here with sauteed pak choi and a crispy salad so can be easily served as a full meal. 

Ingredients

2 Aubergines

Sauce

2 Tbsp Smooth Peanut Butter

1 Tbsp Maple Syrup

1 tsp Crushed Garlic

Small Pinch Chilli Flakes

1 Tbsp Soy Sauce

Juice and Zest of ½ Lime

½ tsp Vegan Nam Pla (Fish Sauce)

For the pak choi:

200g Pak Choi – Roughly chopped

1 Tbsp Light Soy Sauce

1 Tbsp Sesame Seeds

For the salad:

1 Large Carrot – julienned

150g Iceberg Lettuce – Shredded

Juice and Zest of ½ Lime

1 Tbsp Rice Vinegar

1 Tbsp Olive Oil

1 tsp Toasted Sesame Oil

1 Garlic Clove – minced

1 Red Chilli – finely chopped 

1 tsp Sesame Seeds

Method

Preheat the oven to 180C and line a baking tray with baking paper.

Slice the aubergines lengthways and score diagonally with a knife.

Place the aubergines skin side up on the baking tray and bake for 35 minutes

Turn the aubergines and bake for 20 minutes skin side down.

Mix the sauce ingredients in a small bowl until all combined.

Pour the sauce and spread it over the aubergines.

Bake for 15 minutes until aubergine is soft and tender.

Heat the oil in a frying pan on high heat before adding the pak choi with a pinch of salt.

Sauté for 3 minutes before adding the soy sauce and sesame seeds and sautéing for a further 2 minutes.

Add the carrot and lettuce to a bowl.

Add the dressing ingredients to a small bowl and stir to combine.

Pour over the lettuce and carrot until all coated.

Plate the pak choi, salad and aubergine, served with Brown Rice and top with chopped peanuts.

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.