Switch up your rou­tine with these fresh new ideas for a week­night dinner

BBC Good Food - - Inside - recipes SO­PHIE GOD­WIN pho­to­graphs STU­ART OVENDEN

Quick money-sav­ing meals for busy week­days

Roasted aubergine with chilli peanut dress­ing

SERVES 1 PREP 10 mins COOK 30 mins EASY V

1 tbsp oil

1 tbsp sweet chilli sauce

2 tsp soy sauce

1 small aubergine

1 tbsp peanut but­ter

1/2 lime

70g bas­mati rice small bunch co­rian­der, a few leaves picked to serve, the rest chopped 2 spring onions, thinly sliced Heat oven to 180C/160C fan/ gas 4. Mix the oil with 1/2 tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges length­ways, then trans­fer to a foil-lined roast­ing tin. Pour over the sweet chilli mix­ture and toss. Sep­a­rate them out so they cook evenly, then roast for 30 mins. Mean­while, mix the re­main­ing sweet chilli, soy and the peanut but­ter. Squeeze in the lime, then add a splash of wa­ter and set aside. When the aubergine has 15 mins left, cook the rice fol­low­ing pack in­struc­tions, then stir through the chopped co­rian­der and spring onion. Pile the rice into a bowl, and top with the aubergine. Driz­zle over the peanut sauce, then scat­ter over the co­rian­der leaves and spring onions.

GOOD TO KNOW ve­gan • fo­late • fi­bre • 1 of 5-a-day PER SERV­ING 532 kcals • fat 21g • sat­u­rates 3g • carbs 66g • sug­ars 14g • fi­bre 10g • protein 13g • salt 2.0g

£2.64 per serv­ing If you have any left­over aubergine, turn to page 117 to use it up in our smoky aubergine dip.

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