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Marinated baked aubergines

Marinated baked aubergines

Serves pea 4 Clock icon 1 hour plus marinating
This is by far the best thing to ever happen to aubergines. Treat them like you would do a good cut of meat. Slice the skin and take time massaging the marinade into the flesh. Cook slowly for an incredibly tender, filling and flavoursome mid-week veggie dish, or spruce up a little for a dinner party. Leave out the yoghurt for the vegans.

8 Farmdrop products in this recipe

£ 15 .15
8 items.

Here's how you do it

  1. To make the marinade, peel and grate ginger and garlic, halve chilli's lengthways, discard seeds, finely chop. Add this to a pestle and mortar and bash until you get a paste, add 5 tbsp olive oil & 3 tbsp soy.

  2. Slash the aubergines, don't go too deep as you want them to stay whole. Rub in the marinade into the flesh making sure you get into the incisions - this can be a little fiddly as the skin is quite tight, go gently, you might want to use a spoon to prize open the incisions.

  3. If you have the time leave the aubergines to marinade for a few hours (or even better overnight), if not, just pop in for 45 minutes at 180 degrees C.

  4. In a large pan, bring salted water to the boil and cook wild rice according to pack instructions.

  5. When the aubergines have 10 minutes left on the clock, remove from oven and add passata.

  6. After 45 minutes remove from oven, sprinkle over rice (put the rest on the table for people to dig into) and crushed peanuts, dollop yoghurt and scatter coriander.


  • 4 aubergines
  • 2 tbsp grated ginger
  • 4 cloves garlic, crushed
  • 2 chilli's, deseeded, finely chopped
  • 1 pack wild rice
  • 1 jar passata
  • bunch coriander


  • 5 tbsp soy sauce
  • 5 tbsp olive oil
  • crushed peanuts to serve

Suitable for

  • Vegetarians