Super Food In Minutes30 Minutes

Thai Style Roast Aubergines with Mint and Jasmine Rice

Name: Thai Style Roast Aubergines with Mint and Jasmine Rice
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large aubergines, sliced into fingers about 2cm (¾ in) thick; 2 garlic cloves, crushed; 2 Thai red chillies, deseeded and finely chopped; 100ml (½ cup) reduced salt soy sauce; 1 tbsp brown sugar; 1 tbsp fish sauce; 1 tbsp olive oil; 300g (10oz) jasmine rice; juice of 1 lime; handful of small young mint leaves; 2 tbsp roasted peanuts

You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Put the aubergines into a dish. Use a fork to blend the garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the aubergine fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.

Cook the rice according to the packet instructions.

Heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.

Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve

Cook's notes

Picking your aubergines: press one with your finger — if the dent fades quickly, it's ripe. Look for glossy skin, no bruises and a strong, healthy stem and you're in business.
Give the fingers at least ten minutes in the marinade if you have the time — aubergine drinks it up and it makes all the difference to the depth of flavour.
Fry them slowly for a good ten minutes, easing the heat down after the first few — they need that time to collapse soft and silky rather than staying spongy.
Hold back the excess marinade when the aubergines go into the pan — it's added near the end and cooked down to the sticky glaze that coats everything.
Balance it with the lime at the finish — taste and add more if it needs a lift, as the sweet and salty can overwhelm without that sharpness.

Serve with The jasmine rice is the natural partner, and a simple cucumber salad or some steamed pak choi alongside keeps it fresh. Swap the fish sauce for extra soy or a splash of light soy and it's easily made vegetarian.

Make ahead & storage The sticky aubergine keeps for up to three days in the fridge and the flavour only improves as it sits. Reheat gently in a pan; cook the rice fresh, as it's always best just made.

30 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

459kcal

12gprotein

80gcarbs

8gfat

Figures from the show's kitchen.

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