Sticky ginger aubergine

Adapted from sticky chicken recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C/gas mark 4. Peel and finely chop the ginger and half the red onion (reserve the other half). Mix with 1 tablespoon of chillies, or to taste, and 6 tablespoons of soy sauce then use to coat the aubergines. Place on a baking tray and roast for 40 minutes, basting halfway through.

Step 2

Meanwhile, cook the rice according to packet instructions and wash the sliced cavolo nero. Do not salt the rice.

Step 3

Ten minutes before the aubergine has finished, melt 1 teaspoon of butter in a saucepan then add the honey and 2 tablespoons of soy. Reduce for a few minutes. Take out the aubergine and pour the honey sauce over them evenly and cook for a further 5 minutes to brown

Step 4

Finely slice the reserved half-onion and sweat in 1 heaped teaspoon of butter and 1 teaspoon of dried chillies, or to taste. Add the cavolo nero and fry for a couple of minutes, until wilted. Season with salt and pepper, and serve with the aubergine and rice.