Simon Rimmer served up a tasty aubergine satay with white rice and caramelised red onions on Sunday Brunch.
The ingredients are: 4 x aubergines, cut into wedges and 150ml oil until.
For the sauce: 300g crunchy peanut butter, 75ml soy sauce, 50ml tamarind paste/sauce, the juice and zest of 1 lime and 275ml strong veg stock.
To serve: sticky white rice, 150g edamame beans, 2 thinly sliced caramelised red onions, a handful coriander and fresh lime.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.