Asian-inspired Peanut Butter and Aubergine made with lime, chilli powder and coriander.
2 Aubergines
50g Smooth Peanut Butter
30ml Soy Sauce
20ml Maple Syrup
Juice from 1 Lime
1 tsp Chilli Powder, level
5ml Cider Vinegar
15ml Sunflower Oil
Sea Salt and Black Pepper
8g Fresh Coriander, chopped
2 x 280g packs Steamed Basmati Rice
Pre-heat the oven to 200oC/Gas Mark 6.
Cut the aubergines in half lengthways. Then, with a sharp knife, cut some zigzag slits into the flesh.
Heat a griddle pan until hot and griddle the cut sides of the aubergines until blistered.
Mix together the peanut butter, soy sauce, maple syrup, lime juice, chilli powder, vinegar and oil. Season the mixture with some salt and pepper.
Put the aubergine halves into a roasting dish with the charred sides up.
With a spoon, spread the peanut dressing over the cuts, pressing into the cracks.
Roast in the oven for 35 minutes.
Cook the rice as per instructions on the pack.
Serve the aubergines on a bed of rice, sprinkled with the chopped coriander.
