Dinner with Rukmini
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Roasted Aubergine with Peanuts, Chilli and Lime
by Rukmini Iyer from The Roasting Tin Around The World
Easy
Total 1hr
Prep 15min
Cook 45min
A flavourful dressing of peanut butter, soy sauce and lime takes this vegan roasted aubergine traybake to new heights. Best served with rice or noodles for a simple, quick midweek meal.
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The Roasting Tin Around The World
Rukmini Iyer
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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Introduction
The peanut dressing for this quick and easy dish works so well with the aubergines and pepper – perfect to serve alongside rice or noodles. As brands of peanut butter vary, you may need to spend a little time beating it with the soy sauce and sesame oil to get a good spoonable consistency – but it’s well worth it.
Tags
Ingredients
| 2 | aubergines, cut lengthways into eighths |
|---|---|
| 1 | red pepper, roughly sliced |
| 170g | baby corn |
| 3 cloves of | garlic, grated |
| 5cm | ginger, grated |
| 1 tsp | sea salt flakes |
| 2 tbsp | sesame oil |
| lots of freshly ground black pepper | |
| For the dressing: | |
| 1 heaped tbsp (approx. 75g) | crunchy peanut butter |
| 2 tbsp | good soy sauce |
| 1 tbsp | sesame oil |
| 4 tbsp | water |
| 2-4 | limes, juice only |
| 1 | fresh red chilli, thinly sliced |
| To serve: | |
| A handful of | fresh coriander, chopped |
| quick-cook rice or noodles |
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the aubergines, red pepper and corn into a tin large enough to hold them all in one layer and mix through the garlic, ginger, salt, sesame oil and black pepper. Transfer to the oven and roast for 45 minutes.
Meanwhile, mix together all the ingredients for the dressing and set aside. (You want a good spoonable consistency, something like double cream, so you may need to add a little more water to adjust the texture depending on your brand of peanut butter.
Once the aubergines are cooked through, pour over the dressing, taste and adjust the salt as needed, scatter over the fresh coriander and serve hot with quick-cook rice or noodles.
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Ingredients
Method
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