Recipe: Roasted Aubergine With Peanuts, Chilli And Lime
Taken from The Roasting Tin Around the World by Rukmini Iyer, this is a healthy vegan-friendly recipe that you can turn to throughout the year.
The peanut dressing for this quick and easy dish works so well with the aubergines and the pepper – perfect to serve alongside rice or noodles. As brands of peanut butter vary, you may need to spend a little time beating it with the soy sauce and sesame oil to get a good spoonable consistency – but it’s well worth it.
Serves: 2 generously
Prep: 15 minutes
Cook: 45 minutes
2 aubergines, cut lengthways into eighths
1 red pepper, roughly sliced
170g baby corn
3 cloves of garlic, grated
1 teaspoon, seasalt flakes
5cm ginger, grated
2 tablespoons seasame oil
Lots of freshly ground pepper
1 heaped tablespoon, crunchy butter (approx 75g)
2 tablespoons good soy sauce
1 tablespoon seasame oil
4 tablespoons water
2-4 limes, juice only
1 fresh red chilli, thinly sliced
A handful of fresh coriander
Quick-cook rice or noodles
Preheat the oven to 180° fan/200°C/gas 6.
Tip the aubergines, red pepper and corn into a tin large enough to hold them all in one layer and mix through the garlic, ginger, salt, sesame oil and black pepper. Transfer to the oven and roast for 45 minutes.
Meanwhile mix together all the ingredients for the dressing and set aside. (You want a good spoonable consistency, something like double cream, so you may need to add a little more water to adjust the texture, deping on your brand of peanut butter).
Once the aubergines are cooked through, pour over the dressing, taste and adjust the salt as needed. Then scatter over the fresh coriander and serve with quick-cook rice or noodles.