7 Farmdrop products in this recipe
To make the marinade, add the ginger, garlic and chillies to a pestle and mortar and bash to a paste. Pour in the olive oil and soy sauce and stir.
Slash the aubergines with a knife (being careful not to go too deep as they need to stay whole). Use a spoon to prize open the incisions then rub the aubergine with the marinade, being sure to get inside the flesh. Leave the aubergines to marinade (ideally for a minimum 2 hours or, even better, overnight)
When you're ready to cook, preheat the oven to 180C. Pop the aubergines in a baking tray and cook in the oven for 1 hour and 20 minutes. After an hour, check the aubergines are squidgy to touch then add pour over the passata and continue to cook for the remaining 20 minutes.
In a large pan, bring salted water to the boil and cook the wild rice according to pack instructions. Drain the rice and keep warm until you're ready to eat.
When the aubergines are cooked, sprinkle over the wild rice, crushed peanuts, a few dollops of yoghurt and the coriander. Serve as a sharing dish in the middle of the table and everyone can dig in.