Preheat the oven to 220 degrees / 200 fan / gas mark 7.
Chop the aubergine into 6 wedges and add to a baking paper-lined oven tray, drizzle with olive oil, season and roast for 20mins.
Mix the juice from 1/2 lime with tamari and drizzle of olive oil in a small bowl.
After 20mins, drizzle the sauce over the aubergine, turning the aubergine until well coated. Return to oven for 10mins.
Meanwhile, cook the rice as per the instructions
Peel and chop the ginger, peel and slice the garlic and chop the chilli.
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.
Add in the cooked rice and cooked peas and mix well.
Add the remaining lime juice, fish sauce and a pinch of salt. Stir through half of the chopped basil.
Serve the fried rice topped with the roasted aubergine. Garnish with peanuts, remaining chilli and basil.