Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving
Prep:5 mins
Serves 18
1 large aubergine, cut in half crosswise, then cut into 2cm batons1 1/2 tbsp sesame oil1 1/2 tbsp soy sauce, plus an extra splash250ml coconut cream4 tbsp peanut butter1 garlic clove, gratedsmall knob of ginger, peeled and grated1 lime, juicedlarge pinch of chilli flakeshandful of coriander leaves
STEP 1Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.STEP 2Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.STEP 3Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.
