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Soy, maple and chilli baked aubergines

Soy, maple and chilli baked aubergines


Vegan and low in saturated fat, these sweet and sticky aubergines are vegan-friendly

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    1506kj 356kcal
  • Fat
    Low 10%
  • Saturates
    Low 7%
  • Sugar
    Low 16%
  • Salt
    Low 20%

% of adult’s reference intake | Carbohydrates per serving : 63g


  • 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Combine the olive oil, garlic, maple syrup, soy sauce and chilli flakes in a small bowl
  3. Put the aubergine halves on a baking tray lined with foil, cut-side up, and pour the mixture over the top
  4. Flip them over and leave to marinate for 15 mins, then cover the tray with foil and bake in the oven for 30 mins
  5. Meanwhile, cook the rice according to the pack instructions, stirring in the frozen peas for the last 3 mins
  6. Remove the foil from the aubergines, flip them over and return to the oven for 10-15 mins more, until golden and sticky
  7. Divide the rice between 4 plates and top with 2 aubergine halves each
  8. Scatter over the spring onion and coriander
  9. Serve with the lime wedges on the side

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