By Jen Booker
October 19, 2020
1Heat the oven to 200°C fan. Heat the oil in a roasting tin that will fit the aubergines snugly.
2Add the aubergine halves, scored-side down, and roast for 15 minutes.
3Meanwhile, cook the rice according to the pack instructions, adding the peas for the last 3-4 minutes of the cooking time.
4Mix the chillies, garlic, teriyaki, sesame oil and 2 tbsp cold water in a small jug.
5Turn down the oven to 180°C fan.
6Turn the aubergines over, pour over the teriyaki sauce mixture and roast for a further 15 minutes
7Remove from the oven, then mix the lime zest and juice into the sauce in the tin.
8Spoon the cooked rice into the tin around the aubergines to soak up the sauce.
9Scatter with the spring onions and serve with the coriander and lime wedges and crispy onions.