Roasted aubergine with chilli peanut dressing


We are into ‘the hungry gap’ – several weeks in the Spring which are challenging because UK-grown crops are scarce. The winter produce has been largely used up and we’re waiting for the new growing season to get into full swing. At Regather we are grateful to the organisations and farms in our network who help us plug the ‘gap’ with delicious veg and fruit from further afield – for example, last week’s strawberries and this week’s aubergines. Always certified organic/‘bio’ and never air- freighted. Recipe below by Sophie Goodwin for Serves 1, but stretch it to 2 if you have a bigger aubergine (and double the other ingredients) or just stir-fry some greens or peppers to
go alongside it.


  • 1 tbsp oil
  • 1 tbsp sweet chilli sauce
  • 2 tsp soy sauce
  • 1 small aubergine
  • 1 tbsp peanut butter
  • ½ lime
  • 70g basmati rice
  • small bunch coriander, a few leaves picked to serve, the rest chopped
  • 2 spring onions, thinly sliced


  1. Heat oven to 180C/160C fan/gas 4. Mix the oil with ½ tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges lengthways, then transfer to a foil-lined roasting tin. Pour over the sweet chilli mixture and toss. Separate them out so they cook evenly, then roast for 30 mins.
  2. Meanwhile, mix the remaining sweet chilli, soy and the peanut butter. Squeeze in the lime, then add a splash of water and set aside. When the aubergine has 15 mins left, cook the rice following pack instructions, then stir through the chopped coriander and spring onion.
  3. Pile the rice into a bowl, and top with the aubergine. Drizzle over the peanut sauce, then scatter over the coriander leaves and spring onions.