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Aubergine and tofu satay

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For the green curry paste

  • 1 shallot, peeled, finely chopped
  • 1 lemongrass stalk, tough outer leaves removed, chopped
  • 2 small red chillies, chopped
  • 2 cloves garlic, peeled, crushed
  • 2.5cm/1 inch piece fresh root ginger, peeled and grated
  • 1 lime, zest only
  • 1 tbsp chopped fresh coriander

For the skewers

  • 2 tbsp groundnut oil
  • 1 packet firm tofu, drained and pressed
  • 1 aubergine
  • 12 short wooden skewers, soaked in cold water for at least 15 minutes

For the satay sauce