- 1 tbsp oil
- 1 tbsp sweet chilli sauce
- 2 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 small aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 tbsp peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- ½ lime
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
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.
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.