savoury

Jerk Aubergine

• time: 70
• servings: 4

Ingredients

• 1 large aubergine
• 2 mixed-colour peppers
• 6 fresh bay leaves
• sea salt
• 15 g fresh thyme
• 6 garlic cloves
• 6 cm piece ginger
• 0.5 Scotch bonnet chilli
• 2 tsp ground allspice
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• 60 g coconut cream
• 300 g white rice
• 400 g kidney beans
• 4 tbsp natural yoghurt
• 15 g fresh coriander
• 1 lime

Cookware

• oven
• large roasting tray
• pestle and mortar
• bowl

Method

1. Preheat oven to 200°C.
2. Trim large aubergine, quarter lengthways, and place in a large roasting tray (30 cm x 40cm). Halve mixed-colour peppers, deseed and add to the tray.
3. Remove the stalks from fresh bay leaves, placing the leaves in a pestle and mortar with a good pinch of sea salt. Pound really well into a paste, then strip in fresh thyme leaves. Peel, roughly chop and add garlic cloves and ginger, then deseed and add Scotch bonnet chilli (wear gloves), along with ground allspice. Bash well, then muddle in olive oil and white wine vinegar. Spoon over the veg, mix well and roast for 30 minutes.
4. In a bowl, whisk coconut cream, white rice, a pinch of salt, and 600 ml of boiling water together. Remove the tray from the oven and carefully lift the veggies out of the tray for a moment. Drain and add kidney beans tinned, then pour in the rice mixture and stir around with a wooden spoon to pick up any sticky bits from the bottom of the tray. Sit the veg back in the tray, pushing them down. Return to the bottom of the oven for another 25 minutes, or until the rice is cooked through.
5. Divide and spoon natural yoghurt into the peppers, then pick and push in fresh coriander, portion up, and serve with lime wedges for squeezing over.