Roasted aubergine with chilli peanut dressing
Serves 1
Easy
Prep:
Cook:
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.
Skip to ingredients
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- 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 coriandera few leaves picked to serve, the rest chopped
- 2 spring onionsthinly sliced
Nutrition: Per serving
- kcal532
- fat21g
- saturates3g
- carbs66g
- sugars14g
- fibre10g
- protein13g
- salt2g
Method
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.
