Baked Aubergine

Serves: 4
Ready in: 45 minutes

I wont lie, I thought this up when I drunkenly invited friends over and forgot about it until they turned up. It's good because it tastes like you put more than 15 minutes worth of effort into the prep. Luckily they don't read vegan food blogs...

Ingredients

• 2 cups dry rice

• 1 aubergine
• 1 yellow pepper
• 1 red onion
• 2 cups cherry tomatoes

• 1/2 cup vegetable stock
• 1 tbsp tamarind paste
• 1 tbsp tomato puree
• 1 tbsp hot sauce
• 1 tsp tamari
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder

• Sesame and spring onion to dress

Method

1. Add vegetable stock, tamarind, tomato puree, hot sauce, tamari, garlic powder, onion power and ginger powder in a sauce pan, mix well and bring to the boil.
2. Chop the aubergine, into 1cm cubes and the pepper and onion into similar sized squares. 
3. Once vegetables are chopped add to a baking dish with the sauce and cherry tomatoes and put into a pre-heated, 200C for thirty minutes, mixing every 10 minutes. If it starts to look dry, add in a little water.
4. As soon as the aubergine goes into the oven, start to cook your rice.
5. Plate up with the sesame and chopped spring onion.