Satay Eggplant with Coconut Rice and Greens

Steps

1. Cook rice Bring a half-full kettle to the boil. Combine rice, boiling water meausre, first measure of coconut milk and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Cook eggplant Dice eggplant 2cm and thinly slice bok choy. Heat a drizzle of oil in a fry pan on high heat. Cook eggplant, stirring, for about 6 minutes, until browned.
3. Finish eggplant Add stock and simmer for 1 minute, until eggplant is tender. Add satay blend and second measure of coconut milk. Stir to combine and bring to a simmer. Remove from pan and set aside, cover to keep warm.
4. Cook greens Wipe pan clean and return to medium high heat with a drizzle of oil. Cook bok choy and peas for 2-3 minutes. Remove from heat, add soy sauce, vinegar and spinach. Stir to combine, and season to taste.
5. Serve rice with eggplant and greens. Top with coriander, mint and crispy shallots.