Sticky Tamarind Roasted Aubergines With Jasmine Rice

2 servings
25 min

I absolutely love aubergines and find them a perfect way to incorporate meat-free dishes into my weekly meal plan. My local green grocers sells these baby aubergines which are so cute and perfect for roasting, but if you can't find them just use a regular aubergine and add on a few more minutes to the cooking time.


The flavours in this dish are amazing - the tamarind is so sour and tangy, the honey so sweet and sticky, and the sesame oil adds a lovely savoury note to the dish. It's a perfect low effort dish for a mid week meal, or amazing as part of a bigger spread for a dinner party. Hope you all enjoy as much as me!

Sticky Tamarind Roasted Aubergines With Jasmine Rice

Recipe details

  • 2  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients


  • 5 baby aubergines (or 2 regular sized ones)
  • 3 tbsp tamarind paste
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tsp sea salt
  • 1 tbsp sesame seeds
  • Zest 1/2 lemon (optional)
  • Coriander leaves for garnish (optional)
  • 1 tbsp coriander seeds, ground in a pestle and mortar
  • 150 g jasmine rice
  • Vegetables of your choice (I like peas and spring onions)

Instructions


Heat the oven to 200°C. Take each aubergine, slice in half longways, and score the flesh in long diagonal strokes. Be sure not to go through the skin on the other side. Spray with oil, add to a baking tray and roast for 15 minutes (or if you are using larger aubergines, increase this to 20 minutes)
In a bowl mix the tamarind paste, honey, sesame oil, lemon juice, garlic and salt with a good grind of black pepper
Meanwhile cook the rice according to packet instructions
Once the aubergines are roasted, take them out and brush with the tamarind mixture. I like to use a pastry brush to get into all the cracks from the scoring. Return the aubergines to the oven for another 5-10 minutes until bubbling and caramelised
Drain the rice and add any vegetables you wish to serve with. I like peas and spring onions but the choice is yours!
Serve up the aubergines with the rice in a bowl and top with the lemon zest, ground coriander seeds, sesame seeds and coriander leaf, if using

Tips

  • To make this vegan, swap the honey for maple syrup
  • If you cant find baby aubergines, use regular ones instead and increase the cooking time to 20 minutes
  • Tamarind paste should be available in all large supermarkets and world food stores. If you are struggling try an online Asian food retailer

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