Roasted aubergine & crisp rice salad

Name: Roasted aubergine & crisp rice salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 aubergines, cut into 3cm chunks; 4 echalion shallots, finely sliced into rounds; 3 tbsp Vegetable oil; 120 g pouch teriyaki & sesame stir fry sauce; 1 lime, juice of ½, rest in wedges; 250 g pouch sticky rice; 50 g Essential Salted Peanuts, crushed; ⅓ cucumber, diced; 1-2 carrots, peeled and diced; 25 g pack coriander, leaves roughly chopped

This salad is easy to pull together but delivers on texture and flavor. Crisp fried rice makes a great change to the norm.

5 out of 5 stars(1) Rate this recipe

Vegetarian4 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 aubergines, cut into 3cm chunks
4 echalion shallots, finely sliced into rounds
3 tbsp Vegetable oil
120g pouch teriyaki & sesame stir fry sauce
1 lime, juice of ½, rest in wedges
250g pouch sticky rice
50g Essential Salted Peanuts, crushed
⅓ cucumber, diced
1-2 carrots, peeled and diced
⅔ x 25g pack coriander, leaves roughly chopped

Preheat the oven to 220°C, gas mark 7. Put the aubergines and two-thirds of the shallots onto a large baking tray, then toss with 2 tbsp oil and a pinch of salt. Roast for 25 minutes, until soft and crisping at the edges. Mix the stir fry sauce into the vegetables with 5 minutes of cooking time to go, then return to the oven.
In a small bowl, mix the remaining shallots with the lime juice and a pinch of salt. Set aside.
Warm the remaining 1 tbsp oil in a large frying pan over a medium-high heat, then add the sticky rice and press down into an even layer. Cook for 3 minutes, until golden and crisp on the underside. Break up the rice with a wooden spoon, then stir fry for 3 minutes more until piping hot.
Tip the crispy rice and most of the peanuts into the tray with the cooked aubergine and mix well. Pile onto serving plates and top with the cucumber, carrots, coriander, remaining peanuts and the pickled shallot. Serve with lime wedges for squeezing over.