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Roasted aubergine with chilli peanut dressing

Ingredients

  1. Step 1 1 tbsp oil
  2. Step 2 1 tbsp sweet chilli sauce
  3. Step 3 2 tsp soy sauce
  4. Step 4 1 small aubergine
  5. Step 5 1 tbsp peanut butter
  6. Step 6 ½ lime
  7. Step 7 70g basmati rice
  8. Step 8 small bunch coriander , a few leaves picked to serve, the rest chopped
  9. Step 9 2 spring onions , thinly sliced
Roasted aubergine with chilli peanut dressing
Calories: 532 Carbohydrate: 66 g Protein: 13 g Fat: 21 g
Cook time: 40 minutes Prep time: 10 minutes Total time: 50 minutes Servings: 1

TAGS

Dinner Main course Supper Aubergine Chilli Fibre Folate Midweek meal peanut sauce Sophie Godwin Vegan Vegetarian

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Mix the oil with ½ tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges lengthways, then transfer to a foil-lined roasting tin. Pour over the sweet chilli mixture and toss. Separate them out so they cook evenly, then roast for 30 mins.
  2. Step 2 Meanwhile, mix the remaining sweet chilli, soy and the peanut butter. Squeeze in the lime, then add a splash of water and set aside. When the aubergine has 15 mins left, cook the rice following pack instructions, then stir through the chopped coriander and spring onion.
  3. Step 3 Pile the rice into a bowl, and top with the aubergine. Drizzle over the peanut sauce, then scatter over the coriander leaves and spring onions.