Soy-roasted aubergines with fragrant rice
Baby aubergines are marinated in Asian flavours, then oven-roasted until tender and succulent.
700 g, baby aubergines, halved lengthways
1 tablespoon(s), level
Smooth Peanut Butter
½ teaspoon(s), level
Tesco Thai Fragrant Rice
Peas, fresh or frozen
Lime Juice, Fresh
1 tablespoon(s), roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergines in a large roasting tray. In a small bowl, whisk together the sesame oil, mirin, agave nectar, soy sauce, peanut butter and chilli flakes. Pour the marinade over the aubergines and stir well to ensure they are well covered. Roast in the oven for 35-40 minutes, or until tender and sticky.
- Meanwhile, cook the rice according to pack instructions. Bring another pan of water to the boil and cook the peas for 3-4 minutes, then drain. Add the peas to the cooked rice, squeeze in the lime juice, season and stir through the fresh coriander, then serve with the roasted aubergines.
If you can’t find baby aubergines, use larger ones. Cut them into quarters lengthwise, then cut each piece in half.