Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse the rice under cold water. Tip into a pan. Add 400ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat down very low and simmer for 25 mins till all the water is absorbed. Take off the heat but leave the rice in the pan, with the lid on, to steam. It will keep warm in the pan.

Halve the aubergines. Score a criss-cross pattern into the cut-side of each aubergine half. Pop them in a roasting tin. Brush each aubergine half with 1 tsp oil. Season with a little salt and pepper. Roast in the oven for 35-40 mins till tender and a little charred.

While the aubergines roast, warm a small pan over a medium heat and add the peanuts. Toast for 2 mins till golden brown. Tip onto a clean tea towel and leave to cool for 5 mins, then rub off the skins. Roughly chop the peanuts.

Peel and grate or crush the garlic. Peel and finely chop the shallots. Halve the chilli. For less heat, slice out the seeds and pith. Finely chop the chilli. Finely grate the zest from the lime and juice it.

Put the small pan back on the hob over a low heat. Add 1 tsp oil, the garlic, shallots and chilli. Stir and cook over a low heat for 5 mins till softened. Stir in the lime zest, 2 tsp Demerara sugar, the tamari and 100ml boiling water. Put the peanuts back in. Cover and simmer for 10 mins.

Add the lime juice to the peanut sauce. Taste and add more sugar if you think it needs it – the sauce should be sour, sweet and spicy. Serve the roast aubergines with the rice, with sauce poured over the top and lamb’s lettuce on the side.