Roasted aubergine with chilli peanut dressing

• oil1 tbsp tbsp
• sweet chilli sauce↗1 tbsp tbsp
• soy sauce↗2 tsp tsp
• small aubergine↗1
• peanut butter↗1 tbsp tbsp
• lime↗½
• basmati rice↗70g g
• coriandersmall bunch

  a few leaves picked to serve, the rest chopped

• spring onions↗2

  thinly sliced

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Mix the oil with ½ tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges lengthways, then transfer to a foil-lined roasting tin. Pour over the sweet chilli mixture and toss. Separate them out so they cook evenly, then roast for 30 mins.

2. 2

   Meanwhile, mix the remaining sweet chilli, soy and the peanut butter. Squeeze in the lime, then add a splash of water and set aside. When the aubergine has 15 mins left, cook the rice following pack instructions, then stir through the chopped coriander and spring onion.

3. 3

   Pile the rice into a bowl, and top with the aubergine. Drizzle over the peanut sauce, then scatter over the coriander leaves and spring onions.