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Vegan Peanut Butter and Soy Roasted Aubergine

Recipe

A super delicious Asian-inspired Peanut Butter and Soy Roasted Aubergine made with lime, chilli powder and fresh coriander.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 40 minutes

Thai   |   Main   |   Gluten Free   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

  • 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

  

Method

  1. Pre-heat the oven to 200oC/Gas Mark 6.
  2. Cut the aubergines in half lengthways. Then, with a sharp knife, cut some zigzag slits into the flesh.
  3. Heat a griddle pan until hot and griddle the cut sides of the aubergines until blistered.
  4. Mix together the peanut butter, soy sauce, maple syrup, lime juice, chilli powder, vinegar and oil. Season the mixture with some salt and pepper.
  5. Put the aubergine halves into a roasting dish with the charred sides up.
  6. With a spoon, spread the peanut dressing over the cuts, pressing into the cracks.
  7. Roast in the oven for 35 minutes.
  8. Cook the rice as per instructions on the pack.
  9. Serve the aubergines on a bed of rice, sprinkled with the chopped coriander.