AUBERGINE AND MUSHROOM SATAY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the mushrooms in half. Cut the aubergine into slices then cut each slice into 4 segments. Place the vegetables in a single layer in a non-metallic dish.
- Mix together the marinade ingredients and spoon over the vegetables, making sure they are thoroughly coated. Leave for at least 1 hour, turning occasionally.
- Thread alternate pieces of mushroom and aubergine on to 12 skewers. Brush with oil and place under a preheated hot grill or on a barbecue. Grill for 10 minutes, turning frequently and brushing with oil, until nicely browned.
- Place on a bed of Chinese leaves and cucumber strips. Spoon over some of the satay sauce and serve the rest in a bowl. Sprinkle with coriander and serve immediately.
INGREDIENTS
- 20 chestnut mushrooms, wiped
- 2 large aubergine
- Sesame Oil for brushing
Marinade
- 6 tablespoon sesame oil
- 5 tablespoon soy sauce
- 2 tablespoon wine vinegar
- 2 garlic clove, crushed
- Salt and pepper
To Serve
- Shredded chinese leaves cucumber, cut into matchstick strips
- Satay Sauce
Garnish
- 4 tablespoon finely chopped coriander
8 comments for “Aubergine and mushroom Satay”
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