2 large eggplants
4 tsp tamarind paste
2 tsp sesame oil
1 red chilli, deseeded and thinly sliced
1 tbsp sesame seeds
200 g black rice
6 spring onions, finely sliced
100 g feta, crumbled
2 small packs mint, roughly chopped
1 small bunch coriander, chopped, reserving a few leaves to serve
zest 1 large lime
For the dressing
2 tbsp dark soy sauce
juice 1 lime
5 cm piece ginger, peeled and finely grated (juices and all)
1 pinch sugar
- Heat oven to 200C/180C fan. Cut the eggplants in half lengthways and, with the tip of a knife, score the flesh deeply in a criss-cross diamond pattern – but don’t pierce the skin. Press on the edges of the halves to open the cuts. In a small bowl, combine the tamarind paste and sesame oil. Brush the mixture over the eggplant, pushing it into the cuts. Place on a baking tray, sprinkle over the chilli and sesame seeds, then roast, cut-side up, for 25-35 mins or until the flesh is really soft.
- Put the rice in a small sieve and wash under running water for 1 min until the water runs clear. Tip the rice into a small saucepan and add 650ml cold water. Bring to the boil, reduce the heat and simmer for about 35 mins until the rice is tender. Drain under cold running water.
- Make the dressing by whisking all the ingredients together with a pinch of salt. Adjust the seasoning to taste, adding a little more sugar, salt or lime juice, if you like.
- In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing. Sprinkle the reserved coriander leaves over the eggplant halves and serve with the rice.