Miso Eggplant & Sweet Chilli Greens

While the rice is cooking, cut the eggplant into 2cm chunks. Trim the broccolini and slice into 3cm lengths. TIP: Slice any thicker stalks in half lengthways. Trim the snow peas and slice in half. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Slice the lime (see ingredients list) into wedges

In a small bowl, mix the miso paste, brown sugar and the water (for the sauce).

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and a dash of water and cook for 4-5 minutes, or until almost tender. Add the snow peas and cook for 1-2 minutes or until tender. Stir through the sweet chilli sauce and soy sauce. Transfer to a bowl and cover to keep warm.

Wipe out the pan and return to a medium-high heat with a good drizzle of olive oil. Add the eggplant and a pinch of salt and cook, tossing, for 6-7 minutes or until very softened and browned. Halfway through cooking, add a drizzle more olive oil. When the eggplant is done, reduce the heat to medium, add the miso mixture and cook, stirring, for 1-2 minutes or until caramelised. TIP: Eggplant can soak up oil quickly, so add a little more if the pan looks too dry.