If you needed proof that vegan doesn't have to be boring, this is it: Caribbean-style aubergine served with creamy coconut rice.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 240g basmati rice
- 400ml can Essential Reduced Fat Coconut Milk
- 2 x 400g cans black beans, drained and rinsed
- 2 Essential Aubergines
- 2 tbsp Vegetable oil
- 3 tbsp Cooks' Ingredients Jerk Marinade Paste
- ½ x 25g pack mint, leaves picked
- 4 tbsp Cooks’ Ingredients Mango Amba Sauce
- 18g Urban Fruit Coconut Chips
- 1 unwaxed lime, cut into wedges (optional)
Rinse the rice and put in a saucepan with the coconut milk, 100ml water and a pinch of salt Bring to the boil, cover with a lid and reduce to a low heat. Cook undisturbed for 15 minutes. Add the drained black beans, take off the heat and leave to rest, covered, for 5-10 minutes (the beans will warm through in the residual heat).
Meanwhile, preheat the grill to high. Cut the aubergines into 1.5cm thick rounds. Spread out on a foil-lined baking tray, brush with the oil and season. Grill for 5-7 minutes on each side until almost completely tender. Generously brush with the jerk paste, then return to the grill for a final 5 minutes.
Finely chop most of the mint leaves (reserving some to serve). Fluff up the rice with a fork and stir through the mint Divide between shallow bowls, top with the grilled aubergine and scatter over the remaining mint leaves. Drizzle over the amba sauce, scatter over the coconut chips and serve with lime wedges, if liked.
Typical values per serving when made using specific products in recipe