In the quest for a dinner that is as nourishing as it is quick to prepare, our culinary journey brings us to a dish that marries the robust flavors of black bean and ginger with the creamy texture of roast aubergines. This recipe not only promises a delightful taste experience but also ensures a balanced meal that covers all food groups in a single dish. Let’s dive into the details of creating this 30-minute culinary masterpiece, perfect for serving two generously.
Ingredients:
- 200g Tenderstem broccoli
- 2 large aubergines, sliced into half-moons
- 50g black bean sauce (opt for the liquid variety for best results)
- 2½ tbsp sesame oil, plus 45ml for the dressing
- 2 garlic cloves, peeled and finely grated
- 5cm piece of ginger, peeled and finely grated
- 150g basmati rice
- 2 room-temperature eggs
- Zest and juice of 2 limes (about 70ml)
- 2 tsp sea salt flakes
- 30g coriander, finely chopped
- 1 red chilli, finely chopped
- 50g salted peanuts, roughly chopped
Preparation:
1. Preheat and Prep:
Heat your oven to 200C (180C fan)/390F/gas 6. Begin by preparing the broccoli; place it in a bowl and cover with boiling water for two minutes. This blanching step is crucial for achieving the perfect texture post-roasting. Drain well.
2. Roast the Vegetables:
In a roasting tin, combine the blanched broccoli, aubergine slices, black bean sauce, 2½ tbsp of sesame oil, grated garlic, and ginger. Ensure each piece is well-coated with the mixture. Roast in the preheated oven for 30 minutes, turning halfway through for even cooking.
3. Rice and Eggs:
While the vegetables are roasting, prepare the basmati rice. Place the rice in a deep, heatproof bowl with 300ml of just-boiled water. Cover with a plate and microwave on a medium setting for 10 minutes, then let it stand, covered, for another 10 minutes for perfectly fluffy rice.
Simultaneously, boil the eggs to your preferred consistency: four minutes for runny yolks or six minutes for a firmer, jammy center. Transfer the cooked eggs into cold water to halt further cooking, then peel and halve.
4. The Dressing:
For the dressing, whisk together 45ml sesame oil, lime zest, lime juice, sea salt flakes, chopped coriander, chopped red chilli, and roughly chopped peanuts. This zesty and nutty dressing will bring a vibrant lift to the dish.
5. Assembly:
Once the vegetables are roasted to perfection, incorporate one-third of the dressing with the rice and another third with the aubergines. Adjust the seasoning with salt as needed. Serve the fragrant rice in warm bowls, topped with the roasted vegetables and halved boiled eggs. Drizzle the remaining dressing over the top for an extra burst of flavor.
Serving Suggestion:
This dish is a symphony of textures and flavors, from the creamy aubergines to the crunchy peanuts and the tender bite of the broccoli. The lime and chilli dressing adds a refreshing kick that elevates the whole meal. For an added touch of elegance, garnish with additional coriander leaves and a sprinkle of sesame seeds.
Nutritional Insight:
This balanced meal not only pleases the palate but also provides a comprehensive array of nutrients. Aubergines are a great source of fiber and antioxidants, while the broccoli offers vitamins C and K. The combination of basmati rice and eggs ensures a good mix of carbohydrates and protein, making this dish a wholesome choice for any dinner table.
Conclusion:
In under 30 minutes, you can bring to the table a dish that is as nutritious as it is flavorful. This black bean and ginger roast aubergines recipe with chilli-lime peanuts and rice is a testament to the fact that quick dinners don’t have to compromise on taste or healthfulness. Whether you’re cooking for a weeknight meal or a special occasion, this dish is sure to impress.
Try This Recipe Tonight:
Embrace the simplicity and elegance of this dish, and let the vibrant flavors transform your dinner into a memorable feast.