Soy, maple and chilli baked aubergines
https://www.coop.co.uk/recipes/soy-maple-and-chilli-baked-aubergines
Vegan and low in saturated fat, these sweet and sticky aubergines are vegan-friendly
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 63g
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Ingredients
- 1 tbsp Co-op olive oil
- 1 garlic clove, crushed
- 2 tbsp maple syrup
- 2 tbsp Co-op reduced salt dark soy sauce
- ½ tsp chilli flakes
- 4 aubergines, sliced in half lengthways, flesh scored in a crisscross pattern
- 250g Co-op wholegrain rice
- 150g frozen Co-op British garden peas
- 2 spring onions, sliced
- ½ x 25g pack coriander, leaves only
- 1 lime, cut into wedges
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Combine the olive oil, garlic, maple syrup, soy sauce and chilli flakes in a small bowl
- Put the aubergine halves on a baking tray lined with foil, cut-side up, and pour the mixture over the top
- Flip them over and leave to marinate for 15 mins, then cover the tray with foil and bake in the oven for 30 mins
- Meanwhile, cook the rice according to the pack instructions, stirring in the frozen peas for the last 3 mins
- Remove the foil from the aubergines, flip them over and return to the oven for 10-15 mins more, until golden and sticky
- Divide the rice between 4 plates and top with 2 aubergine halves each
- Scatter over the spring onion and coriander
- Serve with the lime wedges on the side
