Sesame-Lime Roasted Aubergine Rice Bowls with Peanut Crunch

Sesame-Lime Roasted Aubergine Rice Bowls with Peanut Crunch 🍆🍚 Glossy roasted aubergine, fluffy rice, cool cucumber and a bright lime yogurt sauce make this bowl feel fresh but still properly comforting. The aubergine roasts until soft in the middle and caramelized at the edges, then the peanut-sesame topping brings the crunch. 🥒🥜 Serves: 4 Time: about 45 minutes Ingredients For the roasted aubergine: - 2 medium aubergines, cut into 2.5 cm cubes - 2 tablespoons sesame oil or olive oil - 1 tablespoon soy sauce or tamari - 1 tablespoon lime juice - 1 teaspoon finely grated lime zest - 1 tablespoon honey or maple syrup - 2 garlic cloves, finely grated - 1 teaspoon grated fresh ginger - 1/2 teaspoon ground cumin - 1/4 teaspoon chili flakes, optional - Salt and black pepper For the bowls: - 3 cups cooked jasmine rice, brown rice or basmati rice - 1 small cucumber, ribboned or thinly sliced - 3 scallions, thinly sliced - 1/2 cup coriander, mint or basil leaves - 1 lime, cut into wedges - 1 tablespoon toasted sesame seeds For the lime yogurt: - 3/4 cup plain Greek yogurt - 1 tablespoon lime juice - 1 teaspoon lime zest - 1 teaspoon honey or maple syrup - 1 small pinch of salt - 1-2 tablespoons cold water, to loosen For the peanut crunch: - 1/3 cup roasted peanuts, roughly chopped - 1 tablespoon sesame seeds - 1 teaspoon sesame oil or olive oil - 1 teaspoon lime zest - Small pinch of chili flakes, optional Method 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper so the sticky glaze does not catch too hard. 2. Toss the aubergine with oil, soy sauce, lime juice, lime zest, honey, garlic, ginger, cumin, chili if using, salt and pepper. Spread it in one layer with space between the pieces. If the tray is crowded, use two trays so the aubergine roasts instead of steaming. 3. Roast for 25-30 minutes, turning once halfway, until the aubergine is deeply tender with browned, glossy edges. It should collapse when pressed but still hold a few caramelized corners. Roast 5 minutes longer if the pieces still look pale. 4. While the aubergine roasts, stir the yogurt with lime juice, zest, honey and salt. Add cold water a spoon at a time until it drizzles easily but still tastes creamy. Chill until serving. 🍋 5. Mix the peanut crunch in a small bowl: chopped peanuts, sesame seeds, oil, lime zest and chili if using. Keep it dry and loose so it stays crisp. 6. Warm the rice and divide it between bowls. Add cucumber ribbons, scallions and herbs. Spoon the roasted aubergine over the rice with any tray juices. 7. Finish with lime yogurt, peanut crunch, sesame seeds and lime wedges. Serve straight away while the aubergine is warm and the topping is crisp. Serving and storage tips This is lovely with extra herbs, pickled onions, edamame, avocado or a fried egg. For meal prep, keep the rice, aubergine, yogurt and peanut crunch in separate containers. The aubergine keeps for 3 days in the fridge and reheats well in a hot oven or air fryer. Add cucumber, herbs and peanuts only after reheating so the bowl stays bright and crunchy. 🌿 Save this one for a fresh, crunchy weeknight bowl from Tasteloom.club.