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Preheat the oven to 200ºC, gas mark 6. Score the aubergine flesh with a criss-cross pattern, then put on a parchment-lined baking tray. Drizzle with the olive oil and roast for 20 minutes. Meanwhile, cook the rice according to pack instructions.
Spread the garlic and chilli sauce evenly over the cut side of the aubergines and return to the oven for 5 minutes more, until the top is sticky and bubbling and the aubergines are tender.
Mix the lime juice, coriander and salad onions through the rice, scatter the sesame seeds over the aubergine and serve, with spoonfuls of yogurt alternative.
This recipe can easily be doubled or tripled to serve 4-6.
Typical values per serving when made using specific products in recipe
Energy | 1,440kJ/ 343kcals |
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Fat | 12g |
Saturated Fat | 2g |
Carbohydrates | 47g |
Sugars | 6.5g |
Fibre | 6.2g |
Protein | 8.1g |
Salt | 0.3g |
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