Teriyaki Aubergine

0.38 tsp 1½ tbsp light olive oil

½ Medium aubergines, halved, the cut sides lightly scored in a criss-cross pattern using the tip of a sharp knife

62 ½ g Long grain rice, rinsed in cold water

50 g Frozen peas

¼ Red chillies, deseeded and chopped

1 Garlic cloves, bruised and chopped

22 ½ ml Teriyaki sauce

0.38 tsp Toasted sesame oil

0.38 Limes (Grated zest and juice 1½ limes, the remaining ½ cut into wedges)

¾ Spring onions, thinly sliced

Small bunch fresh coriander, leaves chopped

Crispy onions

Heat the oven to 200°C fan. Heat the oil in a roasting tin that will fit the aubergines snugly.

Add the aubergine halves, scored-side down, and roast for 15 minutes.

Meanwhile, cook the rice according to the pack instructions, adding the peas for the last 3-4 minutes of the cooking time.

Mix the chillies, garlic, teriyaki, sesame oil and 2 tbsp cold water in a small jug.

Turn down the oven to 180°C fan.

Turn the aubergines over, pour over the teriyaki sauce mixture and roast for a further 15 minutes

Remove from the oven, then mix the lime zest and juice into the sauce in the tin.

Spoon the cooked rice into the tin around the aubergines to soak up the sauce.

Scatter with the spring onions and serve with the coriander and lime wedges and crispy onions.