Roasted aubergine with chilli peanut dressing
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.
Ingredient
- 1 tbsp oil
- 1 tbsp sweet chilli sauce
- 2 tsp soy sauce
- 1 small aubergine
- 1 tbsp peanut butter
- ½ lime
- 70g basmati rice
- small bunch coriander, a few leaves picked to serve, the rest chopped
- 2 spring onions, thinly sliced
Direction
- 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.
- 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.
- 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.
