8 Farmdrop products in this recipe
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.
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.
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.
In a large pan, bring salted water to the boil and cook wild rice according to pack instructions.
When the aubergines have 10 minutes left on the clock, remove from oven and add passata.
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.