Filipino-Style Tortang Talong With Garlic Rice And Spicy Ketchup

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your aubergine[s] in half lengthways

Line a baking tray (or two!) with non-stick baking paper and add the cut aubergine, flesh side down

Drizzle with vegetable oil and put the tray[s] into the oven for 25-30 min or until the aubergine is cooked through and soft

Meanwhile, combine your sriracha (can't handle the heat? Go easy!), tomato ketchup and half of your gluten free soy sauce with a splash of cold water and a pinch of sugar – this is your spicy ketchup

Crack your egg[s] into a large bowl with your vegetable stock mix and 50ml [75ml] [100ml] cold water

Whisk it all together – this is your egg mixture

Peel and finely chop (or grate) your garlic

Once your aubergine has had an initial 15 min, add the chopped garlic with a drizzle of vegetable oil to a medium pot with a lid and fry for 1-2 min or until fragrant

Add your white long grain rice with 225ml [300ml] [450ml] cold water and a pinch of salt

Bring to the boil over a high heat then reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed

Once the rice is cooked, remove from the heat, add your mangetout to the same pot (over the rice) and put the lid back on for 3 min or until the mangetout are hot and tender but with a slight crunch – this is your garlic rice & mangetout

Once your aubergine is cooked through and softened, flatten with a plate by pressing down firmly on top of the roasted aubergine

Drizzle the remaining gluten free soy sauce on the flattened aubergine

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your flattened aubergine, skin-side down and then pour in your egg mixture

Cook, covered for 3-4 min or until the egg has cooked through – this is your Filipino tortang talong

Trim, then slice your spring onion[s]