Marcus says: “I could easily have opted for a chicken satay skewer recipe as it’s a classic, but I wanted to do something a bit different with the nutty sauce that usually accompanies the chicken, so I decided to experiment with a ‘meaty’ miso-marinated aubergine. The results blew me away, so I knew I had to include this recipe in my book Skewered.”

Serves 2

Ingredients

1 aubergine
1 tsp white or red miso paste
1 tsp honey
1 tsp soy sauce
freshly squeezed juice of ½ a lime
½ tsp mild chilli flakes
sea salt and black pepper

For the spicy almond dipping sauce:

4 tsp almond butter
2 tbsp coconut milk (scoop out the creamy part at the top of the can)
freshly squeezed juice of ½ a lime
2 tbsp sweet chilli sauce
2 tsp soy sauce
pinch each of sea salt and chilli flakes
pre-soaked small wooden skewers

Method

Cut the aubergine into 2–3cm cubes.

In a bowl mix together the miso paste, honey, soy sauce, lime juice, chilli flakes and salt and pepper. Add the aubergine chunks and leave to marinate in fridge for an hour or two.

Set your grill up for moderate heat grilling.

Make up the spicy almond dipping sauce by thoroughly combining the ingredients.

Place the marinated aubergine cubes onto soaked wooden skewers, 3 cubes on each.

Grill the skewers for a few minutes, then turn occasionally every couple of minutes to build up a nice medium char. The aubergine should start to soften (but don’t let it go too soft or the cubes will fall off the skewer). Total cooking time should be 10–12 minutes.

Drizzle with a little of the spicy almond dipping sauce, and place a little sauce by the side to dip the skewers in.

Serve with jasmine rice and freshly chopped coriander, if liked.

From Skewered: Recipes For Fire Food On Sticks From Around The World by Marcus Bawdon (£16.99, Dog ‘n’ Bone), out now

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