Sticky chilli & garlic aubergines with coriander and lime rice

Name: Sticky chilli & garlic aubergines with coriander and lime rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1 large Essential Aubergine, halved lengthways; 1 tbsp Essential Olive Oil; 125 g Essential Easy Cook Long Grain Rice; 1½ tbsp Cooks’ Ingredients Chilli & Garlic Sauce, or to taste; 1 Essential Lime, juice; 25 g pack coriander, roughly chopped; 2 salad onions, finely sliced; 2 tsp sesame seeds, toasted; 60 g vegan dairy-free yogurt alternative, to serve

These meltingly soft aubergines are the perfect vehicle for this moreish sweet and spicy sauce, soaking up all the flavours.

5 out of 5 stars(2) Rate this recipe

Low in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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1 large Essential Aubergine, halved lengthways
1 tbsp Essential Olive Oil
125g Essential Easy Cook Long Grain Rice
1½ tbsp Cooks’ Ingredients Chilli & Garlic Sauce, or to taste
1 Essential Lime, juice
25g pack coriander, roughly chopped
2 salad onions, finely sliced
2 tsp sesame seeds, toasted
60g vegan dairy-free yogurt alternative, to serve

Preheat the oven to 200ºC, gas mark 6. Score the aubergine flesh with a criss-cross pattern, then put on a parchment-lined baking tray. Drizzle with the olive oil and roast for 20 minutes. Meanwhile, cook the rice according to pack instructions.
Spread the garlic and chilli sauce evenly over the cut side of the aubergines and return to the oven for 5 minutes more, until the top is sticky and bubbling and the aubergines are tender.
Mix the lime juice, coriander and salad onions through the rice, scatter the sesame seeds over the aubergine and serve, with spoonfuls of yogurt alternative.