US
Satay aubergine salad
Prep and cooking time: 30mins
Complex carb portions, per serving: 0
Ingredients
Serves: 2
2 tsp extra virgin olive oil
½ small red onion, finely diced
1 large red chilli, finely sliced
½ lime juice
100g crunchy peanut butter
1 tbsp soy
3-5 tbsp water
60ml coconut milk
1 tbsp extra virgin olive oil
1 large garlic clove, finely diced or minced
2 small aubergines, cut into large chunks
1 small cucumber, thinly ribboned
1 large carrot, thinly ribboned
1 red pepper, thinly sliced
1 spring onion, thinly sliced
1 small handful fresh coriander, roughly chopped
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Method
Heat 2 tsp of oil in a small saucepan, over medium heat.
Fry the onion and chilli, until softened.
Squeeze the lime juice in when the onion is cooked, and stir briefly.
Add the peanut butter, soy, and water, and cook for 5-8mins.
Turn the heat down to low, add the coconut milk and a pinch of pepper, and cook for a further 5mins, stirring constantly. Add more water if you prefer a thinner consistency.
Heat 1 tbsp olive oil in a large, non-stick frying pan, over medium heat.
Fry the garlic, until lightly coloured (careful not to burn). Turn the heat down to low and add the aubergines to coat in the garlic. Stir for 3mins before adding 1 tbsp of water. As they cook, add 1 tbsp of water intermittently so the garlic doesn’t burn and the aubergines slightly steam in the pan. This process can take 8-10mins.
While the aubergines are cooking, thinly slice the pepper and spring onion, then start to ribbon the vegetables.
Pinch the top of one end of the vegetable and use your other hand to peel thinly down the length of the vegetable with a peeler. When you get closer to the centre, turn the carrot or cucumber 180° and repeat until you have hardly any of the vegetable left to peel.
Serve the salad with coriander and the warm aubergines on top, drizzled with the satay sauce. There will be leftover sauce, so try the satay with tofu or other meats the next day.