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Roasted aubergine with chilli peanut dressing served on a plate

Roasted aubergine with chilli peanut dressing

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal532
fat21g
saturates3g
carbs66g
sugars14g
fibre10g
protein13g
salt2g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2018

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Overall rating

Rating: 5 out of 5.18 ratings
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