Aubergine (Eggplant) and Tofu Satay Sticks

I have included the recipe for satay and green Thai sauce here too. If you want to you can use ready made versions but check the label, some contain fish bits

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• For the green curry paste

• 1  shallot, finely chopped
• 1  stalk lemongrass, chopped
• 2  small red chilies, chopped
• 2  garlic cloves, crushed
• 1  inch  piece  fresh gingerroot, peeled and grated
• 1  lime, zest of, only
• 1  tablespoon fresh coriander, leaves and stalks chopped

• For the skewers

• 250  g firm tofu, drained and pressed
• 1  aubergine
• 2  tablespoons  peanut oil
• 12  short  wooden skewers, soaked in water

• For the satay sauce

• 2  tablespoons  peanut oil
• 1  shallot, finely chopped
• 2  garlic cloves, finely chopped
• 2  large red chilies, deseeded and chopped
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 3  ounces crunchy peanut butter
• 7  fluid ounces coconut milk
• 1  lime, juice of, only

Directions

1. To make the green curry paste, grind all the ingredients together in a processor until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
2. For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil. Cut the tofu and aubergine into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
3. Brush the vegetables with the remaining oil and grill under a medium heat until golden.
4. Make the satay sauce. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
5. Serve the skewers on individual plates with a small bowl of satay sauce.