Satay Aubergine
with Roasted Broccoli and Rice
We love a good Satay Aubergine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Coconut Milk
1
Echalion Shallot
150
Basmati Rice
45
Yellow Thai Style Paste
1
Broccoli
2
Aubergine
(May contain Celery)
1
Garlic Clove
1
Spring Onion
½
Lime
1
Peanut Butter
1
Vegetable Stock Powder
Not included in your delivery
½
Sugar
300
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the aubergines and chop each of them into 5 pieces widthways (so you have big rounds per person). Separate the broccoli into florets (little trees!). Pop the broccoli florets on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Halve, peel and thinly slice the shallot, trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Heat a glug of oil in a frying pan on high heat. Once hot, lay in the aubergine pieces on one of their cut sides. Season with salt and pepper and fry until each cut side is golden, 3-4 mins each side. TIP: Add a little more oil if you need to. Once browned, transfer the aubergine to a baking tray and roast on the top shelf of your oven until completely tender, 20-25 mins. 5 mins into the cooking time, pop the broccoli on the middle shelf to cook until crispy and tender too, 15-20 mins. Don't wash your frying pan - you'll use it for the sauce.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Stir in the garlic and cook for 1 minute, then pour in the water (see ingredients for amount) and the veg stock powder. Bring to the boil.
Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until you’re ready to serve (the rice will continue to cook in its own steam).
Pop your frying pan back medium-high heat with a drizzle of oil (if the pan is dry). Add the yellow curry paste and fry until fragrant, 1-2 mins, stirring occasionally. Pour in the coconut milk and squeeze in the peanut butter. Add the sugar (see ingredients for amount), stir together and bring to the boil. Simmer until thickened, 2-3 mins. Remove from the heat and add a squeeze of lime juice. Taste and add more salt, pepper and lime juice if you feel it needs it. Set aside. Cut any remaining lime into wedges.
A couple of minutes before everything is ready, reheat the sauce if required and add a splash of water if necessary. Fluff up the rice with a fork, stir through the lime zest and spoon into bowls. Top with the aubergine pieces and the roasted broccoli. Drizzle over the satay sauce and sprinkle over the spring onions. Serve with any remaining lime chopped into wedges for squeezing over. Enjoy!
