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Platter of roasted aubergine with satay sauce on a white wooden background

Roasted Aubergine with Satay Sauce

This roasted aubergine topped with a creamy satay sauce is your new favourite vegetarian dinner! Quick enough for a weeknight but impressive enough that you could serve it to your fanciest of friends.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 305kcal


  • 2 Aubergines (Eggplants)
  • 1 tablespoon Olive Oil
  • Salt and Pepper
  • 80 g Peanuts
  • 1 tablespoon White Miso Paste
  • 1 tablespoon Tahini
  • 3 tablespoon Soy Sauce
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Ginger grated
  • 1 clove Garlic peeled
  • ¼ teaspoon Ground Coriander
  • 100 ml Coconut Milk
  • Sesame Seeds, Sticky Rice and Cucumber to serve


  • Heat the oven to 200°C/400°F. Slice the aubergines in half lengthways and cut the flesh in a criss-cross pattern being careful not to cut all the way through. Drizzle with olive oil, sprinkle with salt and put on a baking tray and into the oven for 25 minutes.
  • While the aubergine are cooking make the satay sauce by blending together the peanuts through coconut milk until smooth. Remove the aubergine from the oven and spread the satay sauce over the top of each half.
  • Return the aubergines to the oven for 10 minutes until browned. Serve with sticky rice and cucumber slices.


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Calories: 305kcal | Carbohydrates: 23g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Sodium: 926mg | Potassium: 794mg | Fiber: 9g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 5.8mg | Calcium: 60mg | Iron: 2.7mg