Roasted aubergine with chilli peanut dressing served on a plate

Roasted aubergine with chilli peanut dressing

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(5 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 1

Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal532
  • fat21g
  • saturates3g
  • carbs66g
  • sugars14g
  • fibre10g
  • protein13g
  • salt2g
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Ingredients

  • 1 tbsp oil
  • 1 tbsp sweet chilli sauce
  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 small aubergine
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 1 tbsp peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 70g basmati rice
  • small bunch coriander, a few leaves picked to serve, the rest chopped
  • 2 spring onions, thinly 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…

Method

  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. 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. 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.

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Comments, questions and tips

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Naomi Wood's picture
Naomi Wood
9th Apr, 2019
5.05
Absolute staple. Simple and delicious!
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