Preparation

• Heat up the oven to 390 °F (200 °C) and grab a baking tray.
• Cut your eggplants into 1/2 in (1.25 cm) rounds and arrange them on the baking tray. Bake for about 25-30 minutes, flipping the slices to the other side halfway through.
• Meanwhile, cook the rice and chop spring onions. Set aside.
• Once out of the oven, cut eggplant slices into bite-sized chunks.
• Heat up a wok on a medium heat. Add a small amount of oil, white and light green spring onion slices to the wok. Stir fry them for a few seconds – until softened and lightly charred.
• Give the sauce a good stir before adding it to the hot wok. Allow it to bubble for a few seconds to thicken. Stir in eggplant chunks, give them a few seconds to heat up. Take off the heat.
• Divide the rice between two bowls, top with saucy eggplant. Garnish with green parts of spring onions, fresh coriander and chopped toasted peanuts.