Aubergine skewers with sesame & soya crispies

by Alix Caiger

An Asian-inspired veggie snack


1 large aubergine
A splash of vegetable oil, for frying

For the marinade:
1 tbsp gochujang
1 tbsp pomegranate molasses
1 tbsp honey
2 tsp dark soy sauce

For the crumb:
2 tbsp black and white sesame seeds
2 tbsp puffed soya crispies
2 tsp sea salt
1 tsp black pepper

Mini skewers


Cut the aubergine into cubes and dust with salt and pepper. Heat a frying pan up with a splash of oil. Sear the aubergine on each side until they have colour, but aren’t cooked all the way through. Remove from the pan and allow to cool.

Next, mix the marinade together and brush over the cubes. Place 2 cubes onto each mini skewer and roll in the crumb to coat.

When ready to serve, heat an oven to 180C and cook for 10 mins. Re-dust with the crumb if necessary, then arrange on a platter.

Recipe: Alix Caiger