Roast Aubergine Salad with Thai-Style Peanut Dressing Recipe

Ingredients

135g brown basmati rice
2 aubergines
30g peanuts
2 garlic cloves
A thumb of ginger
1 chilli
2 limes
1-2 tbsp Demerara sugar
1 tbsp vegan fischy sauce or Worcester sauce
1 red onion
1 cucumber
1 carrot
250g cherry vine tomatoes

Prep: 20 mins | Cook: 35 mins

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Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a medium-sized pan. Pour in 250ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil. Turn the heat right down and very gently simmer for 20-25 mins till the rice has absorbed the water and become tender. Take the pan off the heat and set aside to steam the rice in the pan, lid on, for 5 mins to finish cooking the rice.

2. While the rice is cooking, roast your aubergines. Slice the green tops off the aubergines, then chop the aubergines into chunky, bite-sized pieces. Tumble the aubergines onto a large baking tray and season with a pinch of salt and pepper. Pour 1 tbsp oil over the aubergines and toss till evenly coated, then slide into the oven. Roast for 25-35 mins, turning halfway, till tender on the inside with golden, caramelised edges.

3. Peel the garlic and the ginger and finely chop them. Thinly slice the chilli, flicking out the white pith for less heat. Finely grate the lime zest. Scoop the garlic, ginger, chilli and zest into the bowl with the peanuts. Squeeze in the juice from both of the limes and add 1 tbsp of the Demerara sugar, the fischy sauce and 1 tbsp oil. Stir well to combine into a dressing. Taste, and add more sugar if you think it needs it. It should be sweet, tangy and spicy.

4. Peel the garlic and the ginger and finely chop or grate them. Thinly slice the chilli, flicking out the seeds and white pith if you prefer less heat. Finely grate the lime zest. Scoop the garlic, ginger, chilli and zest into the salad bowl with the peanuts. Squeeze in the juice from both of the limes and add 1 tbsp of the Demerara sugar, the fischy sauce and 1 tbsp oil. Stir well to combine into a dressing. Taste, and add more sugar if you think it needs it. It should be sweet, tangy and spicy.

5. Peel and thinly slice the red onion. Trim the ends off the cucumber and chop it into 1-2cm-thick pieces. Peel the carrot and slice it into thin matchsticks. Halve the cherry tomatoes. Slide the onion, cucumber, carrot and tomatoes into the salad bowl and toss well with the dressing.

6. When the aubergines have roasted, remove from the oven and allow to cool down for 2-3 mins. Transfer the aubergines to the bowl with the other veg and fold together to combine.

7. Fluff up the cooked rice and divide between plates or bowls. Spoon the aubergine salad on top, along with the juices from the bowl, and serve.