…with broccoli and brown rice
Find us someone who doesn’t like a satay sauce and we’ll show them this recipe! What’s so great about this sauce is that it goes with pretty much anything that needs a bit of jazzing up and since aubergine is like a clean slate when it comes to flavour it’s a match made in heaven. We’ve served it here with broccoli and brown rice but you could try it with noodles too?
Satay auberginePrint This
- 90g smooth peanut butter
- 45ml canned coconut milk
- Juice from 1/2 lime
- 30ml soy sauce
- 1 tbsp rice vinegar
- 1/4 tsp chilli flakes
- 2 large aubergines, cut into chunks
- 200g tenderstem broccoli
- 225g brown rice, uncooked
- Bunch of spring onions, sliced
- Handful of crushed peanuts
Preheat the oven to 180c and in a large bowl combine the peanut butter, coconut milk, lime juice, soy sauce, rice vinegar, and chilli flakes.
Add in the aubergine chunks and coat them evenly in the sauce. Scatter them on a large baking tray and place in the oven for 40 minutes or until they’re soft and cooked through. Give them a stir halfway through.
Meanwhile, cook the brown rice according to the packet instructions and boil or steam the broccoli.
Fill your lunch boxes with rice, broccoli, and aubergine. Finish by garnish with the sliced spring onions and crushed peanuts. Enjoy!