Charred Aubergine with Cashew and Red Pepper Sauces

91p per portion

The glaze for the aubergines is sticky, sweet and savoury all at once. If you can’t find black rice vinegar, use balsamic vinegar instead.

Hands-on time 30min, plus cooling. Cooking time about 1hr 5min. Serves 6

3 medium aubergines

1tbsp vegetable oil

3tbsp black rice vinegar, see intro and GH TIP

3tbsp soy sauce

2tbsp white wine vinegar or apple cider vinegar

2tbsp light muscovado sugar 2tbsp caster sugar

Small handful chives, finely chopped

FOR THE RED PEPPER SAUCE 200g jarred roasted red peppers (drained weight)

½tsp white wine vinegar or apple cider vinegar

1tsp paprika

FOR THE CASHEW SAUCE

75g cashews

½tsp white wine vinegar or apple cider vinegar

1 Preheat oven to 220°C (200°C fan) mark 7. Put the aubergines on a tray and prick each a few times with a fork. Roast for 50min, then carefully wrap each in clingfilm (this will create steam) and leave to cool completely.

2 Meanwhile, make the red pepper sauce. Whizz all the ingredients and some seasoning in a high-speed blender. Empty into a serving bowl and set aside.

3 Next, make the cashew sauce. Put the cashews into a small pan and cover with water. Bring to boil, then simmer for 10min, until tender. Drain well, then blend in the clean high-speed blender with 75ml water, the vinegar and some seasoning, until smooth. Set aside.

4 Heat a large frying/griddle pan over medium heat. Unwrap the aubergines and dry with kitchen paper. Brush with the vegetable oil and cook in the frying/ griddle pan for 10min, turning frequently, until charred all over. Transfer to a board (reserve the frying/griddle pan).

5 Meanwhile, in a small pan over medium heat, mix the black rice vinegar, soy sauce, white wine vinegar or apple cider vinegar and both sugars until the sugars dissolve. Increase heat and bubble until reduced by ½ and thick. Set aside until needed.

6 Slice the aubergines in ½ lengthways and return to the reserved frying/griddle pan over medium heat. Add the glaze and carefully toss to warm and coat.

7 Place the aubergine halves on to 6 plates. Drizzle over the cashew sauce and garnish with chives. Serve with the red pepper sauce.

PER SERVING 174cals, 5g protein, 9g fat (2g saturates), 18g carbs (15g total sugars), 4g fibre

GET AHEAD Prepare to end of step 5 up to 3hr ahead. Cover and chill the aubergines and sauces separately. Cover and set the glaze aside at room temperature. To serve, allow the aubergines and sauces to come to room temperature. Melt and heat the glaze over low heat in a large frying pan. Halve the aubergines and complete recipe to serve.