Caribbean-Style Aubergine With Rice & Pineapple Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then cut your aubergine[s] in half lengthways (including the stalks)

Score the flesh in a criss-cross pattern, taking care not to cut through to the skin, then rub the flesh with a large drizzle of vegetable oil and a generous pinch of salt

Add the aubergine half[ves] to a baking paper-lined tray (or two!), cut side up and put in the oven for an initial 20 min or until beginning to soften

While the aubergine is cooking, chop your creamed coconut roughly (if required!)

Add your basmati rice, chopped creamed coconut and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until later

Drain your pineapple (save the juice!) and chop finely

Peel and finely chop your shallot[s]

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander finely, including the stalks

Combine the chopped pineapple, chopped shallot, chopped chilli (can't handle the heat? Go easy!) and chopped coriander in a bowl

Add the juice of half your lime[s] and a pinch of salt and give everything a good mix up – this is your pineapple salsa

Combine your ginger & garlic paste and 2 tbsp [3 tbsp] [4 tbsp] reserved pineapple juice in a separate bowl

Add your ground allspice, dried thyme, vegetable stock mix, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and mix it all together – this is your spiced glaze

After an initial 20 min, remove the tray[s] from the oven and spoon the spiced glaze over the softened aubergine

Return the tray[s] to the oven for a further 8-10 min or until caramelised – this is your Caribbean-style aubergine

While the aubergine is cooking, drain and rinse your black beans

Once the rice is cooked, return it to a medium heat with the drained black beans and cook for 2-3 min or until the beans are warmed through – this is your coconut rice & beans

Cut the remaining lime into 1 wedge per person