Step 1

Preheat the oven to 200°C

Step 2

Cut the aubergines in half and then slice in half again, keeping the stems intact. If they are large enough, cut each half into quarters, still keeping the stem intact. Drizzle with plenty of olive oil and season with salt and pepper, rubbing into all of the nooks.

Step 3

Place the aubergines slices on a lined baking dish, cut-side down, and roast for 30 mins.

Step 4

Cook the rice according to package instructions. Drain the chickpeas and stir them through the rice.

Step 5

Meanwhile, make the satay sauce. Finely chop the shallot and mince the ginger and garlic. Add the shallots to a pan with a good drizzle of olive oil and fry for 3-4 mins, stirring often, until softened. Add the ginger, garlic, curry powder, chilli flakes (if using) and cook for 2 more mins.

Step 6

Then add the coconut milk, soy sauce, peanut butter, and agave. Simmer for about 10 mins on medium heat until it’s thickened and fragrant.

Step 7

After the aubergines have been cooking for 30 mins, remove them from the oven and drizzle over the peanut sauce, saving a few tablespoons to the side. Return to the oven for another 10 mins until golden.

Step 8

Finely slice the chilli and roughly chop the peanuts. Serve the aubergines over the chickpeas and rice and drizzle with the reserved peanut sauce and any of your chosen toppings.