This easy-bake dish is the perfect midweek dinner – quick and tasty to help you get you through to the weekend! Tangy, spicy aubergines like you’ve never had them before!

Serves 4 people

Ingredients

Veg

2 aubergines – quartered lengthways and scored

2 medium carrots – diced chunky

2 shallots

3 garlic cloves

Sauce

2 tbsp The Sambal (2 tablespoons makes a hot sauce, use 1 tbsp/less if you want a milder meal)

120ml tamarind concentrate

2 tsp tomato purée

1 tbsp dark soya sauce

2.5 tbsp sugar (gula melaka works best, but regular sugar works too)

200ml water

Garnish

Sesame seeds

Sliced spring onions

Method:

Preheat oven to: Fan 180°C | Electric 200°C | Gas Mark 6

• Slice the shallots and garlic and then chuck them into a large roasting dish with the aubergines and carrots
• Lightly coat in oil (we use sunflower oil but olive & vegetable etc work too)
• Season with salt and pepper
• Put in the oven for 10 minutes, flip the aubergines, then put back in the oven for a further 5 minutes

Whilst the veg is in the oven…

• Make up the sauce by mixing all of the sauce ingredients in a bowl or measuring jug

Once the aubergines are cooked