Sticky chilli & garlic aubergines with coriander and lime rice
Waitrose and Partners

Sticky chilli & garlic aubergines with coriander and lime rice

These meltingly soft aubergines are the perfect vehicle for this moreish sweet and spicy sauce, soaking up all the flavours.

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Low in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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  • 1 large Essential Aubergine, halved lengthways
  • 1 tbsp Essential Olive Oil
  • 125g Essential Easy Cook Long Grain Rice
  • tbsp Cooks’ Ingredients Chilli & Garlic Sauce, or to taste
  • 1 Essential Lime, juice
  • 25g pack coriander, roughly chopped
  • 2 salad onions, finely sliced
  • 2 tsp sesame seeds, toasted
  • 60g vegan dairy-free yogurt alternative, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Score the aubergine flesh with a criss-cross pattern, then put on a parchment-lined baking tray. Drizzle with the olive oil and roast for 20 minutes. Meanwhile, cook the rice according to pack instructions.

  2. Spread the garlic and chilli sauce evenly over the cut side of the aubergines and return to the oven for 5 minutes more, until the top is sticky and bubbling and the aubergines are tender.

  3. Mix the lime juice, coriander and salad onions through the rice, scatter the sesame seeds over the aubergine and serve, with spoonfuls of yogurt alternative.

Cook’s tip

This recipe can easily be doubled or tripled to serve 4-6. 


Typical values per serving when made using specific products in recipe


1,440kJ/ 343kcals



Saturated Fat












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