Grilled Aubergine Almond, Coconut and Sesame Satay Skewers –

Ingredients

• 3 tbsp tahini
• 2 tbsp almond butter
• 125ml full fat coconut milk
• 3 tbsp pure maple syrup
• 1 tbsp light soy sauce
• 1 lime, juice and zest
• 2 tsp sesame oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chilli powder
• 15g fresh coriander leaves and stalks, finely chopped
• 1 shallot, minced
• 3″ piece root ginger, peeled and finely grated
• 1 clove garlic, crushed
• 350g (1 1/2 large) aubergines, cut into 2.5cm pieces
• 4 wooden skewers, soaked in water
• Oil for cooking
• Sesame seeds, to serve
• 4fl. oz full fat coconut milk
• 0oz fresh coriander leaves and stalks, finely chopped
• 12oz (1 1/2 large) aubergines, cut into 2.5cm pieces
• Step 1 Add all of the ingredients, except for the aubergine, into a large bowl and whisk to combine. Add the aubergine, toss to combine and leave to marinate for 30 minutes.
• Step 2 Place the grill plate on the unit. Close the lid. Turn the dial to set temperature to 190°C. Set an external timer to 7 minutes and allow the grill plate to preheat.
• Step 3 Thread the marinated aubergine onto the skewers and tap to remove excess marinade.
• Step 5 Remove the kebabs from the grill and brush with more marinade, sprinkle with sesame seeds and serve with remaining marinade to side.