Sticky Aubergine Rice Bowls

Step 1: Preheat the oven to 200°C fan. Line a large baking tray with baking paper.

Step 2: Slice the aubergines into chunky batons. Toss them in the oil, using enough oil to lightly coat the aubergine pieces. Seasonwith a pinch of salt and lay them flat on the lined baking tray in a single layer.

Step 3: Roast for 25–30 minutes until golden brown and tender. Flip them halfway to ensure they roast evenly.

Step 4: Meanwhile, in a bowl, mix the rice vinegar, sugar and sea salt. Peel the carrots into ribbons, add them to the bowl andstir, then set aside to lightly pickle.

Step 5: Rinse your rice until the water runs clear, then add to a pan with just enough water to cover the grains.

Step 6: Bring to the boil, cover with a lid and turndown the heat to low. Steam for 10 minutes, turn off the heat and then cover with a tea towel and lid to absorb any excess moisture.

Step 7: Bring another saucepan of water to the boil. Gently lower in the eggs and cook for 7 minutes. Transfer to a bowl of ice-cold water and peel once cooled.

Step 8: Boil the edamame with the eggs for 7 minutes and drain.

Step 9: In a saucepan over a medium heat, combine the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic and ginger. Bring to a gentle simmer and let it reduce for 5–7 minutes until it thickens slightly. If it becomes too thick, just add a splash of water.

Step 10: Add the cooked aubergines to the pot and toss to coat. Add another splash of water if the glaze doesn’t fully coat the aubergines.

Step 11: Plate up the jasmine rice, sticky aubergines, edamame, boiled eggs (cut in half) andthe pickled carrots.

Step 12: Garnish with the spring onions, coriander and a squeeze of lime, and finish