nibbles with nifa recipes
Two bowls of rice topped with glossy aubergine, spring onions, sesame seeds, lime and chilli crisp

Recipe · Dinner / Vegetarian / Midweek

Sample recipe: sesame-lime aubergine rice bowls

Untested demonstration copy with glossy aubergine, sharp lime and rice.

AI-generated image for Nibbles with Nifa

This untested sample recipe demonstrates the finished recipe layout with sticky-edged aubergine, hot rice and enough lime to wake everything up.

Prep
15 mins
Cook
30 mins
Serves
4

Where it came from

The story behind this recipe

Inspired by:
Nibbles with Nifa starter content — Original sample recipe written to demonstrate the editorial recipe format.
What I changed:
This deliberately labelled placeholder must be replaced with tested creator-authored content before launch.

Method

  1. Cook the rice according to the packet instructions, then leave it covered off the heat for 10 minutes so the grains finish steaming.
  2. Heat the oven to 220°C. Toss the aubergine with a little neutral oil and spread it across a large tray without crowding. Roast for 20 minutes, turning once, until browned at the edges and soft through the middle.
  3. Stir the soy sauce, sesame oil, maple syrup, lime zest and half the lime juice together. Pour over the hot aubergine and return the tray to the oven for 5 minutes, until the glaze is bubbling and sticky.
  4. Divide the rice between bowls, add the aubergine and spoon over any glaze left on the tray. Finish with spring onions, sesame seeds, chilli crisp and the remaining lime juice.

My notes

  • This is untested demonstration copy for the site layout. Replace it with a cooked, creator-authored recipe before launch.
  • Give the aubergine enough room on the tray or it will steam instead of taking on those caramelised edges.