Sticky aubergine with crispy kale beat the budget hero

Beat the budget’s sticky aubergine with crispy kale

Add umami flavours to these vibrant aubergine ‘steaks’ with a sticky soy and chilli marinade

, 29 September 2020

(17 votes)

Beat the budget’s sticky aubergine with crispy kale

  • 50 Mins

  • Serves: 4

  • Price: 78p per serving

Nutritional Info
Each 311g serving contains

  • Energy

    1249KJ

    299KCAL

    15%

  • Fat

    7.2g

    low

    10%

  • Saturates

    1.2g

    low

    6%

  • Sugars

    7.5g

    low

    8%

  • Salt

    1.06g

    med

    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
Ingredients
  • 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
Method

  • 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.