Tamarind aubergine with black rice, mint & feta

Tamarind aubergine with black rice, mint & feta

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(1 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 4
Aim to impress vegetarian dinner party guests with a modern meat-free main, flavoured with tangy tamarind paste, chilli and sesame seeds

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal355
  • fat10g
  • saturates4g
  • carbs46g
  • sugars11g
  • fibre11g
  • protein16g
  • salt2.3g
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Ingredients

  • 2 large aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tsp tamarind paste
  • 2 tsp sesame oil
  • 1 red chilli, deseeded and thinly sliced
  • 1 tbsp sesame seeds
  • 200g black rice
  • 6 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 2 small packs mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small pack coriander, roughly chopped, reserving a few leaves, to serve
  • zest 1 large lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the dressing

  • 2 tbsp dark soy sauce
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 5cm/2in piece ginger, peeled and finely grated (juices and all)
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways and, with the tip of a knife, score the flesh deeply in a criss-cross diamond pattern – but don’t pierce the skin. Press on the edges of the halves to open the cuts. In a small bowl, combine the tamarind paste and sesame oil. Brush the mixture over the aubergine, pushing it into the cuts. Place on a baking tray, sprinkle over the chilli and sesame seeds, then roast, cut-side up, for 25-35 mins or until the flesh is really soft.

  2. Put the rice in a small sieve and wash under running water for 1 min until the water runs clear. Tip the rice into a small saucepan and add 650ml cold water. Bring to the boil, reduce the heat and simmer for about 35 mins until the rice is tender. Drain under cold running water.

  3. Make the dressing by whisking all the ingredients together with a pinch of salt. Adjust the seasoning to taste, adding a little more sugar, salt or lime juice, if you like.

  4. In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing. Sprinkle the reserved coriander leaves over the aubergine halves and serve with the rice.

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Comments (2)

Teen24's picture

The recipe was straightforward to make and worked very well. I had never used tamarind but it provided a deep sour taste which complimented the other ingredients.

Enomis's picture
5

Just made this and it was delicious! Everyone liked it, including my carnivorous father. Made a few minor adjustments: one pack of mint instead of two, just 3 tbsp of dressing, a little more feta, no added salt. The black rice I used had to be cooked for 45 minutes so next time I will start with that. Oh and the three of us (adults) ate the amount for four people without being too full. Next time I'll even use one aubergine per person.

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