Aubergine satay skewers

2 aubergines
2-3 tb olive oil

for the satay dip
3tb vege oil
225g unsalted peanuts
4 shallots, finely chopped
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
1/2 tsp hot chilli powder
1 tsp brown sugar
2 tsp dark soy sauce
100g coconut cream
juice of 2 lemons

Preheat bbq. Soak 16 wooden skewers in warm water for 30mins. Slice the auergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt and then set aside for 20mins.

Heat 2 tb vegetable oil in a large pan over a low heat and stirfry the peanuts for 5mins until golden. Set aside to cool for a little, then blend in a food processor until smooth.

In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the bowl, add the peanut paste and simmer for 15mins until thickened. Add the lemon juice and season with salt. Keep warm

Thread aubergine onto the skewers so that they form a snake (ie wavy pattern). Cook on the hot part of the bbq for a max of 2mins until charred. Flip over and repeat on the other side.

Serve with the dip.