Miguel Barclay’s sticky aubergine with rice
- 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
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.