Roasted aubergine & crisp rice salad

Preheat the oven to 220°C, gas mark 7. Put the aubergines and two-thirds of the shallots onto a large baking tray, then toss with 2 tbsp oil and a pinch of salt. Roast for 25 minutes, until soft and crisping at the edges. Mix the stir fry sauce into the vegetables with 5 minutes of cooking time to go, then return to the oven.

In a small bowl, mix the remaining shallots with the lime juice and a pinch of salt. Set aside.

Warm the remaining 1 tbsp oil in a large frying pan over a medium-high heat, then add the sticky rice and press down into an even layer. Cook for 3 minutes, until golden and crisp on the underside. Break up the rice with a wooden spoon, then stir fry for 3 minutes more until piping hot.

Tip the crispy rice and most of the peanuts into the tray with the cooked aubergine and mix well. Pile onto serving plates and top with the cucumber, carrots, coriander, remaining peanuts and the pickled shallot. Serve with lime wedges for squeezing over.