Aubergine skewers with satay sauce and smashed cucumber recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp sesame oil
• 1 tbsp mirin or dry sherry
• 1 tbsp rice wine or cider vinegar
• 2 tbsp light soy sauce
• 3 tbsp clear honey
• 1 tbsp grated root ginger
• 2 large garlic cloves, finely crushed
• 1 tbsp sesame seeds
• 3 medium aubergines, cut into 2cm chunks
• a drizzle of vegetable oil, for cooking (if needed)
• 1½ tbsp rice wine or cider vinegar
• 1 tsp fine sea salt
• 1 tsp caster sugar
• ½ tsp sesame oil
• 1 tsp light soy sauce
• 1 medium cucumber
• 1 tsp sesame seeds, toasted
• 3 tbsp smooth peanut butter
• 1 tbsp light soy sauce
• 1 tbsp sweet chilli sauce
• juice of ½ lime
• 2 spring onions, thinly sliced
• 2 bird’s eye red chillies, thinly sliced (optional)
• You will also need 8 long metal or bamboo skewers