Sticky chilli & garlic aubergines with coriander and lime rice

#Vegetarian

Serves: 2

Prep Time: 5 minutes

Cooking Time: 25 minutes

Source: Waitrose & Partners Weekend Magazine, 13 October 2022

Ingredients: 1 large Essential Aubergine, halved lengthways

1 tbsp Essential Olive Oil

125g Essential Easy Cook Long Grain Rice

1-1½ 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

Method: 1 Preheat the oven to 200°C. 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.

2 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.

3 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.

Per serving 1440kJ/343kcals/12g fat/2g saturated fat/ 47g carbs/6.5g sugars/6.2g fibre/8.1g protein/0.3g salt/ 1 of your 5 a day

COOK'S TIP This recipe can easily be doubled or tripled to serve 4-6