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This substantial vegan griddled aubergine salad is brimming with flavour thanks to a punchy nutty dressing.
Available to download for just 99p for a limited time only, for UK customers.
This dish has all my favourite flavours – smoky griddled aubergine, fresh and juicy cucumber, salted peanuts and lashings of gorgeously nutty sauce. Don’t skimp on the dressing! And if you do have any left over, use it to drizzle on roast veg to make them even more delicious.
| 2 | small aubergines, sliced lengthways |
| 1 tbsp | toasted sesame oil |
| 1 tbsp | dark soy sauce |
| 250g | cooked basmati rice |
| 4 | mini cucumbers or ½ cucumber, crushed and roughly chopped |
| 2 | spring onions, sliced |
| Handful of | fresh coriander |
| Handful of | salted peanuts |
| For the peanut dressing: | |
| 2 tbsp | soy sauce |
| 1 tbsp | sriracha |
| 2 tbsp | toasted sesame oil |
| 5 tbsp | coconut milk |
| 2 tsp | maple syrup |
| 1 tsp | brown rice miso paste |
| 2 tbsp | chunky peanut butter |
| 1 tsp | garlic granules |
| juice of ½ lime |
Add the sliced aubergines, toasted sesame oil and soy sauce to a bowl and toss to combine.
Heat a griddle pan on a medium heat and place a few slices of the aubergine in the pan. Turn a few times until charred and cooked through. Remove to a plate and keep warm. Repeat with the remaining slices.
To make the peanut dressing, add all the ingredients to a jar and stir to combine.
Serve the cooked rice topped with the charred aubergine slices, crushed cucumbers, spring onions, coriander, salted peanuts and lots of the dressing.
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In this colourful plant-based cookbook, Niki Webster, the food writer and photographer behind Rebel Recipes, shares 40 simple, accessible one-bowl meals designed to help you eat the rainbow. These colourful bowls of goodness are layered with flavour and nutrients, and just happen to be vegan.
Available to download for just 99p for a limited time only, for UK customers.
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