Eggplant Satay

Ingredients

• 1 large (about 400 g) eggplant
• 1½ tsp salt
• 2 Tbsp (30 ml) cold-pressed neutral cooking oil
• 6 Tbsp (90 g) tahini
• ½ cup (100 g) almonds, or peanuts, soaked overnight
• 2 Tbsp (20 g) local honey
• 2 tsp coconut aminos or miso paste
• 4 Kashmiri chiles, soaked for at least 10 minutes
• 1 tsp red chili powder (optional)
• 2 tsp lime juice
• 4 tsp (40 g) minced or grated ginger
• ¼ cup fresh coriander, chopped
• 2 Tbsp spring onions, finely chopped
• ½ tsp crushed black pepper
• Step 2 Once the eggplant is cool enough to handle, cut it into medium, bite-sized cubes. Rub salt and 1 Tbsp oil into the eggplant cubes. Skewer them, about 3 to 5 pieces on a stick, and set aside.