Eggplant Pol Sambol with Nigella Rice

Steps

1. Cook rice Heat a small drizzle of oil in a medium pot on medium heat and toast Nigella seed blend for about 1 minute, until fragrant. Add rice, water and a pinch of salt to pot and bring to the boil on high heat. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep and cook pol sambol Dice onion 1cm and eggplant 2cm. Heat a small drizzle of oil in a large fry-pan on high heat and cook onion and eggplant with ½ tsp salt for about 5 minutes, until browned. Add sambol mix and cook a further 2-3 minutes, until toasted.
3. Finish pol sambol Add water and coconut cream to pan, reduce heat to low and cook for 2 minutes. Add peas and cook for a further 2 minutes, until sauce is thickened and reduced and eggplant is tender but not mushy. Stir through lime zest and juice and season to taste. For extra heat, add a sprinkle of chilli flakes!
4. Prep salad Toss rocket and cashew nuts in a shallow bowl with a small drizzle of oil and season to taste.
5. Serve rice topped with eggplant and coriander leaves. Serve with a handful of salad.