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Tamarind aubergine with black rice, mint & feta

Tamarind aubergine with black rice, mint & feta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal355
low infat10g
saturates4g
carbs46g
sugars11g
fibre11g
protein16g
salt2.3g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2015

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