ROASTED AUBERGINE WITH CHILLI PEANUT DRESSING
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 532 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 2 milligram of sodium
HOT & SOUR AUBERGINE
This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
- To make the sauce, combine all the ingredients in a small bowl and set aside.
- Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides - don't turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.
- Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 13 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium
HOT & SOUR AUBERGINES
Skip the meat and try out a saucy vegetarian stir-fry with soy and vinegar sauce, fresh coriander and spicy chilli
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) - this will take about 15 mins. Set aside.
- Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.
Nutrition Facts : Calories 298 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 1.8 milligram of sodium
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