Peanut Aubergine
“This recipe is as beautiful as it is moorish. The combination of soft aubergine with crunch peanuts is top notch.”
Prep time - 15 minutes
Cook time - 20 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients
1 cup brown or white basmati rice
2 cups water
Pinch salt
1 large aubergine or 2 small aubergine
2T toasted sesame oil
1T lime juice
1T tamarind paste
1T miso paste
1t brown sugar
1T toasted sesame seeds
3T roasted peanuts
1T toasted sesame seeds
1t coconut sugar
Pinch salt
Pinch chilli flakes
2-3 Spring onions
Pickled ginger (optional)
Equipment
Baking tray
Small bowl
Spoon
Saucepan
Pestle & mortar
Method
Heat your oven to 200c/390f/GM6.
Cut the aubergine in half lengthwise. Score the flesh with a sharp knife in a cross hatch. Put the aubergine onto a baking tray.
Put the sesame oil, lime juice, tamarind paste, miso paste and brown sugar in a small bowl. Mix well, spread the paste over the flesh of the aubergine. Scatter the 1T sesame seeds on top.
Bake the aubergine for around 20 minutes, until the flesh is fully cooked.
Put the rice into a saucepan with the water and salt. Bring to the boil then reduce to a simmer, cook for the amount of time specified on the packet.
Roughly grind the peanuts, 1T sesame seeds, 1t coconut sugar, salt and chilli flakes in a pestle and mortar. Finely slice the spring onions.
Once the rice and aubergine are fully cooked, spoon some rice onto a plate, top it with the aubergine, add a generous scattering of the peanut mixture, the spring onions and pickled ginger.
Tips
Tamarind paste can be either thin, thick or somewhere in between. If your tamarind paste is thick add a reduced amount to the sauce, then taste it to see if you should add more.
Peanut Aubergine
Ingredients
- 1 cup brown or white basmati rice
- 2 cups water
- Pinch salt
- 1 large aubergine or 2 small aubergine
- 2T toasted sesame oil
- 1T lime juice
- 1T tamarind paste
- 1T miso paste
- 1t coconut sugar
- 1T toasted sesame seeds
- 3T roasted peanuts
- 1T toasted sesame seeds
- 1t coconut sugar
- Pinch salt
- Pinch chilli flakes
- 3 Spring onions
- Pickled ginger (optional)
Method
- Heat your oven to 200c/390f/GM6.
- Cut the aubergine in half lengthwise. Score the flesh with a sharp knife in a cross hatch. Put the aubergine onto a baking tray.
- Put the sesame oil, lime juice, tamarind paste, miso paste and coconut sugar in a small bowl. Mix well, spread the paste over the flesh of the aubergine. Scatter the 1T sesame seeds on top.
- Bake the aubergine for around 20 minutes, until the flesh is fully cooked.
- Put the rice into a saucepan with the water and salt. Bring to the boil then reduce to a simmer, cook for the amount of time specified on the packet.
- Roughly grind the peanuts, 1T sesame seeds, 1t coconut sugar, salt and chilli flakes in a pestle and mortar. Finely slice the spring onions.
- Once the rice and aubergine are fully cooked, spoon some rice onto a plate, top it with the aubergine, add a generous scattering of the peanut mixture, the spring onions and pickled ginger.
Notes:
Equipment
Baking tray
Small bowl
Spoon
Saucepan
Pestle & mortar
Tips
- Tamarind paste can be either thin, thick or somewhere in between. If your tamarind paste is thick add a reduced amount to the sauce, then taste it to see if you should add more.