Soy-roasted aubergines with fragrant rice
- Total Time
Baby aubergines are marinated in Asian flavours, then oven-roasted until tender and succulent.
Aubergine700 g, baby aubergines, halved lengthways
Sesame Oil2 teaspoons
Blue Dragon Mirin1 tablespoons
Groovy Food Co. Agave Nectar Light Amber & Mild1 tablespoons
Soy Sauce2 tablespoons
Smooth Peanut Butter1 teaspoons
Chilli flakes½ teaspoons, level
Tesco Thai Fragrant Rice240 g
Peas, fresh or frozen150 g
Lime Juice, Fresh20 ml
Coriander, fresh1 tablespoons, 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.