Tamarind aubergine with black rice, mint & feta
Aim to impress vegetarian dinner party guests with a modern meat-free main, flavoured with tangy tamarind paste, chilli and sesame seeds
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Prep:25 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 355
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fat 10g
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saturates 4g
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carbs 46g
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sugars 11g
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fibre 11g
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protein 16g
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salt 2.3g
Ingredients
- 2 large aubergines
- 4 tsp tamarind paste
- 2 tsp sesame oil
- 1 red chilli, deseeded and thinly sliced
- 1 tbsp sesame seeds
- 200g black rice
- 6 spring onions, finely sliced
- 100g feta, crumbled
- 2 small packs mint, roughly chopped
- small pack coriander, roughly chopped, reserving a few leaves, to serve
- zest 1 large lime
- 2 tbsp dark soy sauce
- juice 1 lime
- 5cm/2in piece ginger, peeled and finely grated (juices and all)
- pinch of sugar
Method
Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways and, with the tip of a knife, score the flesh deeply in a criss-cross diamond pattern – but don’t pierce the skin. Press on the edges of the halves to open the cuts. In a small bowl, combine the tamarind paste and sesame oil. Brush the mixture over the aubergine, pushing it into the cuts. Place on a baking tray, sprinkle over the chilli and sesame seeds, then roast, cut-side up, for 25-35 mins or until the flesh is really soft.
Put the rice in a small sieve and wash under running water for 1 min until the water runs clear. Tip the rice into a small saucepan and add 650ml cold water. Bring to the boil, reduce the heat and simmer for about 35 mins until the rice is tender. Drain under cold running water.
Make the dressing by whisking all the ingredients together with a pinch of salt. Adjust the seasoning to taste, adding a little more sugar, salt or lime juice, if you like.
In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing. Sprinkle the reserved coriander leaves over the aubergine halves and serve with the rice.
