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