Terong Bakar with Satay Sauce (Grilled Aubergine)
Aubergine halves charred until smoky and silky, then spooned with warm peanut sauce and crisp shallots.
Made with Satay sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.50 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Score the cut side of each aubergine half in a criss cross pattern, brush with the oil and sprinkle with salt.
- 2
Place cut side down on a baking tray and roast for 25 to 30 minutes, until very soft and collapsing.
27 min 30 s - 3
For extra smokiness, finish the halves under a hot grill for 3 minutes cut side up, or on a barbecue.
3 min - 4
Warm your ready made satay sauce (see the base recipe) with a splash of water until steaming hot.
- 5
Spoon the sauce over the aubergine halves and scatter with spring onion, chilli and coriander. Serve with lime wedges.
Tips
- Score deeply but do not cut through the skin. This lets the heat and the sauce in.
- Roast cut side down first to soften, then char for flavour.
- Serve with rice and a vegetable curry, or with grilled meat as a side.
Storing and freezing
Keep for 2 days in the fridge, cooled within 1 to 2 hours, and reheat until steaming hot all the way through.
Questions
Is this vegan?
Yes. Aubergine, oil and satay sauce contain no animal products. It is also gluten free and dairy free but contains peanuts.
Can I use long aubergines?
Yes. Slender ones cook faster, around 18 to 20 minutes. Large globe aubergines may need 35 minutes.
How do I char them without a barbecue?
Place under a very hot grill for 5 to 8 minutes until the skin blisters, or hold over a gas flame with tongs, turning often.
More made with satay sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.