Sticky glazed aubergines
White basmati rice, dry
4 medium, trimmed and thinly sliced
Chilli, Green or Red
1 individual, red, thinly sliced
½ teaspoons, toasted
Calorie controlled cooking spray
3 tablespoons, level, clear
½ teaspoons, level
- Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a large baking tray with baking paper. Halve the aubergines lengthways and score the flesh in a criss-cross pattern. Put on the prepared baking tray, mist with cooking spray and bake for 45 minutes, until tender.
- Make the glaze: combine the honey, soy sauce and chilli flakes in a small bowl. Brush one-third of the mixture over the aubergine halves and bake for another 5 minutes. Repeat twice, until all the glaze is used and the aubergines are tender and sticky.
- Meanwhile, cook the rice to pack instructions.
- Serve the rice and glazed aubergines garnished with the spring onions, chilli and sesame seeds.