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Glazed baby aubergine sticky rice bowls
Serves 4 Starters and mains
Ingredients
- 4tbsp tamarind paste
- 4tbsp soft brown sugar
- 1tbsp grated ginger root
- 2tbsp finely chopped red chilli
- 4-8 baby aubergines (depending on size)
- 370g sushi rice
- 1tsp toasted sesame oil
- handful coriander, leaves picked
- 1tbsp toasted sesame seeds
For the pickled red onion
- pinch caster sugar
- 1tsp red wine vinegar
- 1/2 red onion, finely sliced
For the sushi dressing
- 4tbsp rice vinegar
- 4tsp caster sugar
- 1 1/2tsp salt
Method
Preheat the oven to 180C/160C F/Gas 4. Line a baking sheet with foil.
Mix the tamarind paste, brown sugar, ginger and chilli together in a large bowl. Halve the aubergines and score the flesh with a criss-cross pattern. Add to the tamarind glaze and toss until coated, then arrange the aubergines, flesh-side up, on the prepared baking sheet and cook in the oven for 20-25 minutes. Reserve the glaze remaining in a bowl.
Meanwhile, put the rice in a pan with 700ml cold water and bring to a low simmer. Cover with a lid and simmer for 10 minutes, then turn off the heat and leave the lid on for another 15 minutes to steam.
For the pickled onion, combine the sugar and vinegar in a bowl. Add the red onion and toss to coat, then set aside.
Mix all the dressing ingredients together in a bowl until the salt and sugar have dissolved and set aside.
Put the sesame oil in a small bowl, add the coriander and toasted sesame seeds and toss together until the coriander is coated.
Toss the rice in the dressing and divide among 4 serving bowls. Add 2-4 aubergine halves to each and dress with the pickled red onion, a drizzle of the remaining glaze, and the coriander to serve.
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