AUBERGINE ALMOND SATAY

INGREDIENTS

1-2 Aubergines, depending on hunger levels or number of mouths to feed
2 Tablespoons Coconut, Olive or Sesame Oil
2-3 Tablespoons Almond or Cashew Butter
Fresh Ginger, finely chopped
1 Tablespoon Tamari
2-3 Tablespoons Coconut Milk, tinned or from a carton (solid milk from the tin will add a thicker, creamier texture but normal coconut milk will still add a wonderful flavour and help to thin and combine the ingredients).
A Few Drops of Agave
2 Cloves Garlic, crushed
1 Teaspoon Fresh Lemon Juice

METHOD

Preheat oven to 180c. Fill a medium pan with about two inches of water. Bring to the boil and then lower the heat. Place your steamer in/on the pan and place the aubergine – sliced lengthways – into the steamer. I use a small metal steamer that looks like a sieve. If you have a proper layered steamer, use this as you normally would. Place a lid on the top and leave for 10 minutes. The aubergines should be soft when you remove them. Transfer the steamed aubergine to a baking tray and drizzle with 1 tablespoon of the oil of your choice. The sesame oil gives this dish an amazing flavour but if you don’t have any, olive or coconut will work fine to crisp up the edges of the aubergine. Bake in the oven for about 15-20 minutes. 
Meanwhile, make the sauce.

In a bowl, combine the remaining oil, nut butter, coconut milk, tamari, agave, lemon juice, diced garlic and crushed ginger with a fork. Mash the nut butter to disperse it into the rest of the mixture and whisk to combine. When the aubergine is slightly crisp but still incredibly soft, remove from the oven and pour the sauce over evenly. You can stir the sauce through the aubergines and serve like that or even leave the sauce separate and serve as a dip. Create a little aubergine fondu.

Top with toasted or raw nuts and/or seeds. I also like lemongrass coconut yogurt. Simply take 3 tablespoons of original Coyo or solid coconut milk and place in a blender. add some fresh lemon juice and a drizzle of fresh lemon juice. Blend until combined and serve on or with the aubergine. You could also add mint to the blender to add flavour.