Satay Roast Aubergines my version of a recipe by Meera Sodha

Serves 4

3 large aubergines (1.2kg)
Sunflower oil –Fine sea salt
4 red onions (about 250g), peeled and chopped
2 garlic cloves, peeled and minced
1 - 2 long red chillies, very finely chopped
2 sticks lemongrass, top-third discarded, the rest very finely chopped
5cm piece fresh ginger, peeled and grated
4 tbsp dark soy sauce
3 tbsp tamarind paste
1 tbsp soft brown sugar
200g peanut butter (smooth or crunchy)

To serve
Fried onions (you can buy these at Spice shops)
Fresh herbs – a handful each of mint, coriander and dill, all chopped
Steamed rice and/or salad

Heat the oven to 200C and line a baking sheet with a baking paper.

Cut each aubergine into an aubergine “octopus”: keeping the top of the aubergine intact, slice down lengthways through the middle, then turn it 90 degrees and slice down lengthways again, to create four “legs”. Slice down each leg in half, to create eight legs.

Arrange the aubergines head to foot on the tray, drizzle over a generous drizzle of  oil and rub it into all the nooks and crannies. Roast the aubergines for 30 minutes until soft and beautifully covered. Check at 20 minutes.  If they look dry, brush on a little more oil.

While the aubergines are roasting, make the sauce. Heat four tablespoons of oil in a frying pan over a medium-low heat and, once it’s hot, add the onions, garlic, chillies, lemongrass and ginger, and fry, stirring regularly, for 8 - 12 minutes, until soft and translucent. Stir in the soy, tamarind, sugar, three-quarters of a teaspoon of fine sea salt and peanut butter, and cook, stirring, for a couple of minutes. Slowly pour in 350ml water, mixing it in as you go, to create a thick sauce.

Once the aubergines have had their roasting time, pour the sauce all over the aubergines, making sure some of it goes inside all the cuts, then pop back in the oven for 10 minutes.

To serve, scatter over a handful of fried onions, sprinkle with the herbs and serve with freshly steamed rice, a salad or both.