Beat the budget’s sticky aubergine with crispy kale
- 2 aubergines
- 200g kale
- 200g long-grain rice
- 3 spring onions, shredded
- 1 red chilli, sliced
- 1 lime, cut into wedges
- Coriander leaves, to serve
- STORE CUPBOARD
- 2tbsp olive oil
- 3tbsp reduced-salt soy sauce
- 1tbsp honey
Preheat the oven to 200C/180C Fan/Gas 6.
Slice the aubergines lengthways and score the flesh with a knife to make a ‘diamond’ effect. In a bowl, combine 1tbsp of the olive oil with the soy sauce and honey. Drizzle over the aubergine, put on a baking tray and bake for 25 mins.
Add the kale to the tray, pour over the remaining oil and season with pepper. Shake the tray to ensure the kale is coated with oil. Cook for a further 10 mins.
Meanwhile, cook the rice according to the pack instructions.
Top the aubergines with the spring onions and chilli. Garnish the rice with the lime wedges and coriander then serve alongside the aubergines and kale.