Teriyaki and sesame aubergines with rice

Method

1. 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.
2. 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.
3. 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.