Teriyaki aubergine with rice

Ingredients

1½ tbsp light olive oil
4 medium aubergines, halved, the cut sides lightly scored in a criss-cross pattern using the tip of a sharp knife
250g long grain rice, rinsed in cold water
200g fresh or frozen peas
1-2 red chillies, deseeded (see tips) and chopped
4 garlic cloves, bruised and chopped
90ml teriyaki sauce
1½ tsp toasted sesame oil
Grated zest and juice 1½ limes, the remaining ½ cut into wedges
3 spring onions, thinly sliced
Small bunch fresh coriander, leaves chopped

Ingredients

1½ tbsp light olive oil
4 medium aubergines, halved, the cut sides lightly scored in a criss-cross pattern using the tip of a sharp knife
250g long grain rice, rinsed in cold water
200g fresh or frozen peas
1-2 red chillies, deseeded (see tips) and chopped
4 garlic cloves, bruised and chopped
90ml teriyaki sauce
1½ tsp toasted sesame oil
Grated zest and juice 1½ limes, the remaining ½ cut into wedges
3 spring onions, thinly sliced
Small bunch fresh coriander, leaves chopped

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat the oil in a roasting tin that will fit the aubergines snugly. Add the aubergine halves, scored-side down, and roast for 15 minutes.
Meanwhile, cook the rice according to the pack instructions, adding the peas for the last 3-4 minutes of the cooking time. Mix the chillies, garlic, teriyaki, sesame oil and 2 tbsp cold water in a small jug.
Turn down the oven to 200°C/180°C fan/gas 6. Turn the aubergines over, pour over the teriyaki sauce mixture and roast for a further 15 minutes (see tips). Remove from the oven, then mix the lime zest and juice into the sauce in the tin. Spoon the cooked rice into the tin around the aubergines to soak up the sauce. Scatter with the spring onions and serve with the coriander and lime wedges.

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat the oil in a roasting tin that will fit the aubergines snugly. Add the aubergine halves, scored-side down, and roast for 15 minutes.
Meanwhile, cook the rice according to the pack instructions, adding the peas for the last 3-4 minutes of the cooking time. Mix the chillies, garlic, teriyaki, sesame oil and 2 tbsp cold water in a small jug.
Turn down the oven to 200°C/180°C fan/gas 6. Turn the aubergines over, pour over the teriyaki sauce mixture and roast for a further 15 minutes (see tips). Remove from the oven, then mix the lime zest and juice into the sauce in the tin. Spoon the cooked rice into the tin around the aubergines to soak up the sauce. Scatter with the spring onions and serve with the coriander and lime wedges.

delicious. tips

If you like your food spicy, don’t remove the seeds from the chilli(es). If the sauce starts to catch in the roasting tin in step 3, add a little water to thin it. The extra steam will help to tenderise the aubergines, too.

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