- 2 aubergines
- 2 tsp jerk seasoning
- A bag of white basmati rice
- A tin of kidney beans
- A tin of coconut milk
- 1 chilli
- A handful of thyme
- 2 large handfuls of baby leaf salad
- 1 lemon
- 2 tbsp olive oil
- 100ml hot water
- Sea salt
- Freshly ground pepper
- Baking tray or roasting tin
- A couple of bowls
- Small pan with a lid
- Measuring jug
Heat the oven to 200°C/Fan 180°C/Gas 6. Halve the aubergines lengthways. Pop on a baking tray or into a roasting tin. Score a criss-cross pattern into the flesh.
Mix 2 tsp of the jerk seasoning with 1 tbsp olive oil. Spoon over the top of the aubergine halves. Bake for 25-30 mins till the aubergines are golden and soft.
Fill the kettle and boil it. Rinse the rice under cold running water. Tip into a pan. Drain the kidney beans. Rinse them. Add them to the rice. Pour in the coconut milk.
Halve the chilli. Add it to the rice - for less heat, scoop out the seeds and white bits. Add 2-3 sprigs of thyme to the rice as well. Pour in 100ml hot water from the kettle. Pop a lid on the pan.
Bring the rice to the boil. Turn the heat down to low. Gently simmer for 6-8 mins till all the liquid has been absorbed and the rice is tender. Take it off the heat. Leave it to steam for 2 mins.
Pop the baby leaf salad in a bowl. Add 1 tbsp olive oil and some salt and pepper. Toss to coat in the oil and seasoning. Slice the lemon into wedges.
Fish the thyme sprigs and chilli out of the rice. Taste and season if you think it needs it. Scatter with some fresh thymes leaves over the top. Serve the rice and beans with the jerk aubergines, salad and with lemon wedges for squeezing.
Jerk it out
Rub your leftover jerk seasoning into chicken, lamb, fish or sprinkle it over potatoes before your roasting for a Caribbean kick to your Sunday lunch.