Recipes
Beat the budget's sticky aubergine with crispy kale
Add umami flavours to these vibrant aubergine ‘steaks’ with a sticky soy and chilli marinade
Add umami flavours to these vibrant aubergine ‘steaks’ with a sticky soy and chilli marinade
(17 votes)
Cook: 50 Mins
Serves: 4
Price: 78p per serving
Nutritional Information
Each 311g serving contains
Energy
1250kj
299kcal
1250kj
299kcal
15%
Fat
7.2g
7.2g
Med
10%
10%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
7.5g
7.5g
Med
8%
8%
Salt
1.06g
1.06g
Med
18%
18%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
402kj/96kcal
Typical energy values per 100g:
402kj/96kcal
Ingredients
2 aubergines
200g kale
200g long-grain rice
3 spring onions, shredded
1 red chilli, sliced
1 lime, cut into wedges
Coriander leaves, to serve
2tbsp olive oil
3tbsp reduced-salt soy sauce
1tbsp honey
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Slice the aubergines lengthways and score the flesh with a knife to make a ‘diamond’ effect. In a bowl, combine 1tbsp of the olive oil with the soy sauce and honey. Drizzle over the aubergine, put on a baking tray and bake for 25 mins.
3
Add the kale to the tray, pour over the remaining oil and season with pepper. Shake the tray to ensure the kale is coated with oil. Cook for a further 10 mins.
4
Meanwhile, cook the rice according to the pack instructions.
5
Top the aubergines with the spring onions and chilli. Garnish the rice with the lime wedges and coriander then serve alongside the aubergines and kale.