Aubergine Chips with Miso Satay Sauce

If you like aubergine, then these will be gold dust to you. These are easy to make and delicious served with the satay sauce. A fabulous snack or lunch to enjoy.

Ingredients for aubergine

• 2 aubergines (cut down the middle lengthways then slice into 9-11cm/4in long chips (depending on the size of your aubergine) and approximately ½cm wide.

• 1 tsp white sesame seeds

• 1 tsp black sesame seeds

• 1/2 tsp cracked sea salt

• 1/2 tsp seaweed flakes

• 3 tbsp sesame oil (for brushing)

• 4 tbsp panko breadcrumbs

Ingredients for satay sauce

• 4 tbsp crunchy peanut butter (no palm oil)

• 1 tsp brown miso

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 1/2 lime (juiced)

• 1/2 tsp soy sauce

• 2 tbsp water (to thin)

• 1 tbsp spring onions (diced)

Method

• Turn your oven to 180º and line a baking tray with parchment.

• Cut down the middle lengthways of your aubergine (discard the ends) then slice into 9-11cm/4in long chips (depending on the size of your aubergine) and approximately ½cm wide and arrange on your lined baking tray.

• In a small bowl, mix your sesame oil, seaweed flakes, salt and white and black sesame seeds and then brush with the oil mix. Sprinkle over your panko breadcrumbs and bake in the oven for 12-15 minutes.

• Whilst your aubergine chips are cooking, make your satay sauce.

• In a blender, add all your ingredients (apart from your spring onions) and blend until creamy. Serve with a sprinkling of spring onions and enjoy your aubergine chips warm.