Grilled Eggplant Tahini Satay Kebabs

Ingredients

• 60 ml (¼ cup)tahini
• 80 ml (⅓ cup)coconut milk
• 15 ml (1 tbsp)kecap manis
• 10 ml (2 tsp)soy sauce, gluten-free if needed
• Juice of ½lime
• 10 ml (2 tsp)grated ginger
• 10 ml (2 tsp)sesame oil
• About 4 g (¼ cup), finely choppedcoriander
• 10 ml (2 tsp), finely choppedshallot
• 1 largeaubergine

Instructions

1. 1

   Mix the marinade

   Put all the ingredients except the aubergine in a large bowl and whisk until combined.

2. 2

   Marinate the aubergine

   Cut the aubergine into 2.5 cm cubes and add them to the marinade. Toss to coat, then leave to marinate for 30 minutes. Meanwhile, soak 8 skewers in water.

3. 3

   Heat the grill

   Preheat a barbecue to medium-low, or set a grill pan over medium-low heat on the hob. Thread the aubergine onto the skewers and tap off excess marinade.

4. 4

   Grill the kebabs

   Brush the barbecue with a little oil and grill the kebabs for 5–7 minutes on each side. If using a barbecue with a lid, close it to help the aubergine cook through. For a grill pan, cover it with a large lid.

5. 5

   Brush and serve

   Take the kebabs off the grill and brush them with a little marinade. Serve with the remaining marinade and a crunchy salad.

What are aubergine satay kebabs?

Satay is a style of skewered, grilled food associated with Southeast Asian cooking, often served with a rich dipping sauce. This vegan version uses aubergine in place of meat and takes its satay-inspired flavour from tahini, coconut milk, soy and sweet kecap manis.

Tahini gives the marinade a creamy sesame base, while lime and ginger bring brightness and warmth. Grilling softens the aubergine and lightly caramelises its edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 2g protein, 7g carbs, 7g fat.

The aubergine and kecap manis contribute most of the carbohydrates, while tahini, coconut milk and sesame oil provide most of the fat. Protein comes mainly from the tahini and soy ingredients. Pair a serving with a crunchy salad, or add rice if you want a more substantial plate.

The marinade ingredients

Creamy base: whisk the tahini and coconut milk thoroughly so the mixture is smooth and coats the aubergine evenly.

Sweet and savoury notes: kecap manis adds sweetness, while soy sauce brings savouriness. Use a gluten-free soy sauce if needed, and check the kecap manis label if gluten avoidance is important.

Fresh accents: lime juice, ginger, coriander and shallot keep the rich sesame and coconut flavours lively.

Marinating and skewering

Even pieces: cut the aubergine into roughly 2.5 cm cubes so they cook at a similar pace.

Marinating time: leave the cubes in the sauce for 30 minutes, as directed, to coat them well. Soak the 8 skewers during this time to help prevent them scorching on the grill.

Before grilling: thread the pieces onto the skewers and tap away excess marinade; this helps reduce drips and makes the kebabs easier to handle.

Grilling to tender

Steady heat: medium-low heat gives the aubergine time to soften without scorching the outside too quickly.

Doneness cue: the cubes should be tender when pierced and lightly caramelised in places. The recipe gives a guide of 5–7 minutes per side; check the pieces as they cook, since grills and pans can vary.

Covered cooking: close the barbecue lid or cover the grill pan with a large lid to help the aubergine cook through.

Serving ideas

Fresh contrast: serve the kebabs with a crunchy salad, as suggested, to balance their soft texture and creamy marinade.

On the side: rice or flatbreads can make the meal more substantial. Offer the remaining marinade at the table for dipping or spooning over the kebabs.

Allergen and equipment notes

Sesame: tahini and sesame oil both contain sesame, so this dish is not suitable for someone avoiding sesame.

Skewers: wooden skewers need soaking before grilling. If using metal skewers, handle them carefully as they can become hot.

Recipe notes & tips

• Whisk the tahini mixture until smooth before adding the aubergine.
• Cut the aubergine into evenly sized 2.5 cm cubes for more consistent cooking.
• Soak wooden skewers while the aubergine marinates.
• Tap excess marinade off the skewered pieces before grilling.
• Keep the heat at medium-low and cover the grill or pan to help the aubergine cook through.
• Check tenderness with a skewer or knife rather than relying on time alone.

Variations

• Add chilli: mix a little chopped fresh chilli into the marinade for heat.
• Use extra lime: serve with additional lime wedges for a sharper finish.
• Add vegetables: thread chunks of pepper between the aubergine pieces.
• Make it a bowl: serve the grilled aubergine over rice with salad.
• Try metal skewers: use them in place of soaked wooden ones, taking care as they heat up.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes cook at different rates; cut them into roughly 2.5 cm cubes.
• Skipping the soak: dry wooden skewers can scorch; soak 8 skewers while the aubergine marinates.
• Excess marinade: too much sauce can drip during grilling; tap it off before cooking.
• Heat too high: the outside may darken before the centre softens; keep the grill or pan at medium-low.
• Uncovered cooking: the aubergine may take longer to cook through; close the barbecue lid or cover the pan.
• Relying only on the timer: grill performance varies; check that the aubergine is tender.

How to store

Refrigerate leftover kebabs in a covered container and use within 3 days. Reheat in a covered pan over low heat or in a moderate oven until hot throughout; the aubergine will be softer after reheating.

Frequently asked questions