6 Farmdrop products in this recipe
For the aubergine marinade, pop one red chilli, ginger, soy sauce and olive oil into a food processor and blitz to a paste. Alternatively bash the garlic, red chilli and ginger in a pestle and mortar into a course paste and stir through the olive oil and soy sauce.
Slash the aubergines three times on each side with a knife, being careful not to go too deep as they need to stay whole. Place in a baking dish then pour over the marinade. Use your hands to rub the marinade into the flesh and inside each of the incisions. Leave the aubergines to marinade for at least 10 minutes (or, even better, overnight).
Preheat the oven to 180°C. Cover the dish with tin foil and cook in the oven for around 1 hour and 15 minutes until the skin is squidgy and the flesh soft.
While the aubergines are cooking, cook your wild rice in a pan of salted water according to pack instructions. Drain the rice and keep warm until you're ready to eat.
Thinly slice the remaining red chilli, roughly chop the coriander and roughly bash the toasted peanuts.
Divide the rice between four plates and top each with an aubergine. Use a knife to pull apart the aubergine at the slashes to reveal the tender flesh inside. Sprinkle each plate with your crushed peanuts, sliced red chilli and coriander, pour over the juices from the roasting tin and serve.
Check out the recipe video for these tender marinaded aubergines