Satay Eggplant with Coconut Rice & Greens

Steps

1. Bring a half-full kettle to the boil. Cook rice. Combine rice, boiling water measure, 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. Prep eggplant & garnishes.
3. Cook eggplant. Heat a drizzle of oil in a fry pan on high heat. Cook eggplant, stirring, for about 6 minutes, until browned. 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, covered, to keep warm. Reserve pan.
4. Prep & 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, greens, coriander, crispy shallots and a pinch of chilli flakes.