[B-Version] Japanese Eggplant & Fragrant Rice

• While eggplant is roasting, in a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When eggplant has 10 minutes remaining, trim and halve green beans. Roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. • Add Asian greens and garlic paste, ponzu and sweet chilli sauce and cook, until fragrant, 1 minute.

• Meanwhile, to pan with rice, stir in Japanese dressing, until coated.