Four Ingredients X A Jar of Pesto: Thai Fried Aubergine & sticky rice
Four Ingredients X A Jar of Pesto: Thai Fried Aubergine & sticky rice
Recipe Type
Dinner
Pesto Type
Thai Basil & Sesame Pesto
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Serves
2 people
INGREDIENTS
1
Aubergine
1 Bunch
Spring Onion
300g
White Rice
White Pepper
1 Nob
Butter
1 Heaped Tbsp
Flour
METHOD
Step 1
Put your rice into a pan and add cold water to it until an inch over the rice. Do not wash rice here as we want it to be stick.
Step 2
Bring your rice to the boil and then turn the heat as low it can go and put a lid on it. Check every 5 minutes. If you do have a tee bowl wrap it round the lid of your pan in order to allow the rice to steam.
Step 3
Peal your aubergine and cube.
Step 4
put your aubergine on a tray and drizzle with olive oil.
Step 5
Then sprinkle equal amounts of salt and white pepper onto the aubergine. Start with a sprinkle of both and then once roasted try them and season to taste if necessary.
Step 6
roast on 180c for 20 minutes.
Step 7
Remove from the oven and leave to cool.
Step 8
Meanwhile, finely chop your spring onions and add to the rice with the butter.
Step 9
Once the rice is cooked mix it well and set aside.
Step 10
Once the aubergine is cool, sprinkle the flour on top and then shall fry until crispy in a pan.
Step 11
Throw your aubergine into a bowl with the pesto and mix well.
Step 12
Serve up the aubergine with your rice and get stuck in!
