Teriyaki aubergine with rice

Name: Teriyaki aubergine with rice
Cuisine: Asian, Japanese
Ingredients: 1½ tbsp light olive oil; 4 medium aubergines, halved, the cut sides lightly scored in a criss-cross pattern using the tip of a sharp knife; 250g long grain rice, rinsed in cold water; 200g fresh or frozen peas; 1-2 red chillies, deseeded (see tips) and chopped; 4 garlic cloves, bruised and chopped; 90ml teriyaki sauce; 1½ tsp toasted sesame oil; Grated zest and juice 1½ limes, the remaining ½ cut into wedges; 3 spring onions, thinly sliced; Small bunch fresh coriander, leaves chopped