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Sticky soy aubergines on gingery peanut fried rice

• Adam Bush

Published: May 8, 2020 at 5:15 PM

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Serves 4

Easy

Total time: 45 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Packed with aromatic rice and sweet sticky aubergines, this vegan dish is a great alternative to a classic stir-fry

Vegan

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Enjoy these sticky soy aubergines, then check out more aubergine recipes such as our smoky miso aubergines and aubergine salad. For another rice dish, check out our recipe for egg fried rice.

Ingredients

Nutrition

• 2 large aubergines

  halved lengthways

• 2 tbsp toasted sesame oil

  plus extra for frying

• 5 tbsp kecap manis

  (see cook's notes)

• 1 tbsp sambal oelek

  (see cook's notes)

• 1/2 tbsp caster sugar

• 1/2 lime

  juiced, plus wedges to serve

• 2 echalion (banana) shallots

  thinly sliced

• 1 carrot

  cut into matchsticks

• 2 thumb-sized pieces ginger

  cut into matchsticks

• 4 cloves garlic

  thinly sliced

• 1 red chilli

  deseeded and thinly sliced

• 100g roasted peanuts

  roughly chopped

• 750g cooked basmati rice

  cold

• 2 spring onions

  thinly sliced

• a small bunch coriander

Nutrition: per serving

• kcal555
• fat19.5g
• saturates3.5g
• carbs73.8g
• sugars20.5g
• fibre9g
• protein16.6g
• salt1.1g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Cut a diamond pattern into the cut sides of the aubergines, being careful not to cut all the way through. Brush the sesame oil all over the cut sides of the aubergines. Heat a large non-stick frying pan over a medium- high heat and cook the aubergine halves for 10 minutes, cut-side down, until they are charred and soft. Tip into a baking dish cut-side up, whisk together 3 tbsp of kecap manis, the sambal oelek, sugar, lime juice and 3 tbsp water. Pour over the aubergines then put in the oven and roast, turning halfway, for 30 minutes or until the sauce has reduced and the aubergines are very tender.

• step 2

  For the rice, heat a little more sesame oil in the same pan over a high heat and fry the shallots, carrot, ginger, garlic, three-quarters of the chilli and peanuts for 5 minutes until charring at the edges, then add the cold rice and cook for 10-15 minutes or until the rice is really crispy in places.

• step 3

  Pour in 2 tbsp of kecap manis and mix well, then tip onto a serving platter. Put the aubergine halves on top, drizzling over any sauce. Scatter over the remaining chilli and peanuts, the spring onions and tear over the coriander to serve.

Cook's notes

• Kecap manis is sweetened, spiced soy sauce from Indonesia and is available from large supermarkets, Asian supermarkets and online. For more advice, read our guide on what is kecap manis and where to buy it.
• Sambal oelek is an Indonesian chilli paste made from chillies, salt and vinegar, and is available from large supermarkets, Asian supermarkets and online.

Head here for more aubergine recipes...

Authors

Adam BushDeputy food editor

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A star rating of 4.5 out of 5.2 ratings

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