• 1Aubergine
• 1Lime
• 1TbspTamari / Soy Sauce
• 1Knob of Ginger
• 3Garlic Cloves
• 1Chilli
• Handful of basil
• Peanuts
• 50gThai green curry paste
• 1cupPeas
• 1TbspVegan fish Sauce

Instructions

1. 1

   Preheat the oven to 220 degrees / 200 fan / gas mark 7.

2. 2

   Chop the aubergine into 6 wedges and add to a baking paper-lined oven tray, drizzle with olive oil, season and roast for 20mins.

3. 3

   Mix the juice from 1/2 lime with tamari and drizzle of olive oil in a small bowl.

4. 4

   After 20mins, drizzle the sauce over the aubergine, turning the aubergine until well coated. Return to oven for 10mins.

5. 5

   Meanwhile, cook the rice as per the instructions

6. 6

   Peel and chop the ginger, peel and slice the garlic and chop the chilli.

7. 7

   Heat a large frying pan with a drizzle of olive oil. Add the garlic, ginger and half the chilli with the Thai green paste. Cook for 1 min, then add 50ml of boiled water and combine.

8. 8

   Add in the cooked rice and cooked peas and mix well.

9. 9

   Add the remaining lime juice, fish sauce and a pinch of salt. Stir through half of the chopped basil.

10. 10

    Serve the fried rice topped with the roasted aubergine. Garnish with peanuts, remaining chilli and basil.