Mexican-Style Aubergine Adobo With Avocado Salsa & Brown Rice

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

Boil half a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

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

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