If you liked my slow-cooker aubergines in a chilli-lime marinade, you’re gonna love these! More soft, gooey aubergines, roasted in the oven and served with spicy rice and spring greens. It’s a healthy and delicious spring-time dinner that you won’t be able to get enough of! Mmm, roasted aubergines…
I don’t know what it is about aubergines; I just can’t stop eating them. And as soon as it hits March, it’s spring greens with everything. So it just makes sense to put them together.
This is a really simple dish and only takes 30-40 minutes to prepare, so it’s great for a quick weekday dinner.
Prep time: 5 minutes
Cook time: 30-40 minutes
- 2 whole aubergines
- 2 tbsp garlic oil
- 250g of cooked Mexican rice
(I batch cook this, but you could use a shop-bought packet instead)
- 2 bunches of spring greens, stalk removed
- Salt and pepper to taste
- Squeeze of lime
Preheat the oven to 190C.
Slice each aubergine lengthways and arrange on a baking tray. Drizzle with oil and sprinkle with a little salt. Roast in the oven for 30-40 minutes or until the aubergine is brown on the top and gooey in the middle.
In the meantime, reheat/cook your rice, according to the recipe or pack instructions. If you’re cooking your rice from scratch, it’ll take you around 30 minutes, so start when you put the aubergine in the oven. If you’re using a packet of rice, it’ll probably take 5-10 minutes, so wait until the aubergines are almost cooked before starting. When the aubergines are almost cooked, also bring some water to the boil and add the spring greens and a little salt. Cook for 4-5 minutes or until tender and then drain using a colander.
Serve it all up together – the roasted aubergines, the spicy rice and the spring greens. Add some cracked black pepper taste and a squeeze of lime (plus a little chilli sauce if you fancy it) and enjoy.