Mexican-Style Aubergine Adobo With Avocado Salsa

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Peel and chop your brown onion[s] into wedges

Crush your garlic open by squashing them with the side of a knife and discard the skins

Cut your red chilli[es] in half lengthways and discard the stem[s]

Heat a medium-sized pot with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion, crushed garlic and chilli halves (can't handle the heat? Go easy!) to the pot

Cook for 6-7 min or until the vegetables are starting to brown

Meanwhile, trim the green stalk[s] off your aubergine[s] and chop lengthways into wedges

Add the aubergine wedges to a baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until the wedges are tender and golden

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water

Add your white long grain rice to a pot with a lid with a pinch of salt and 225ml [300ml] [450ml] cold water, then bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the veg has browned, add your chipotle paste (not a fan of spice? Just add a little!), chopped tomatoes, dried oregano, ground cumin, 2 tsp [3 tsp] [4 tsp] sugar and vegetable stock to the pot and cook for 5 min further or until the onion has softened

Once softened, remove the pot from the heat and blitz until smooth with a (stick) blender

Return the pot to a medium-high heat and cook for 2-3 min further or until the sauce begins to thicken – this is your Mexican-style adobo sauce

Chop your tomato[es] finely, then chop your coriander finely, including the stalks

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice roughly

Combine the diced avocado, chopped tomato and most of the chopped coriander (save some for garnish!) in a bowl

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