Asian-inspired Peanut Butter and Aubergine made with lime, chilli powder and coriander.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 45 minutes
    • Thai
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Peanut Butter and Soy Roasted Aubergine

    Recipe Information

    Print page

    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.