Sticky-aubergine-and-rice

Miguel Barclay’s sticky aubergine with rice

With classic Chinese flavours, this sweet and savoury veggie dish ticks all the boxes

By , 03 October 2018

(16 votes)

Miguel Barclay’s sticky aubergine with rice
  • 40 Mins

  • Serves: 2

  • Price: 77p per serving

Nutritional Info
Each 347g serving contains
  • Energy

    1641KJ

    392KCAL

    20%
  • Fat

    12.5g

    med

    18%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    19.8g

    med

    22%
  • Salt

    1.7g

    med

    28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 473kJ/113kcal.
Ingredients
  • 1 aubergine, cut into chunks
  • 2tbsp sesame oil
  • 2tbsp clear honey
  • 2tbsp reduced-salt soy sauce
  • 3 cloves garlic, crushed
  • ½tsp chilli flakes
  • 100g basmati rice, rinsed
  • 2 spring onions, sliced
  • ½tsp sesame seeds
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the aubergine chunks in a small ovenproof dish and mix together with the sesame oil, honey, soy sauce, crushed garlic and chilli flakes. Roast for about 30 mins, until soft, stirring occasionally.

  • Meanwhile, boil the rice with 200ml water in a pan, covered, until all the water has been absorbed and the rice is cooked and fluffy.

  • Serve the aubergine on the rice, drizzled with the sticky sauce from the baking dish. Sprinkle over the spring onion and sesame seeds to serve.