Maple & Miso Aubergine with Sticky Coconut Rice, Green Beans

Directions

1. 1

   Fry the spring onion in a large pan with the coconut oil

2. 2

   When soft add the ginger and fry for a further minute

3. 3

   Now add the rice, cononut milk and water

4. 4

   Simmer until the liquid is absorbed then turn off the heat and pop a lid on the rice for 10 minutes.

5. 5

   Pre heat two griddle or frying pans

6. 6

   Score aubergines then add the oil to the pan.

7. 7

   Cook skin side down for 10 minutes then flip and cook for 5 minutes.

8. 8

   Pre heat oven to 180c

9. 9

   Add the aubergines to a large baking tray and then spoon the dressing onto the flesh side.

10. 10

    Bake for 15 minutes until the top of the aubergines are bubbling.

11. 11

    Quickly stir fry the green beans with the seseme oil and salt.

12. 12

    To serve, spoon the coconut rice into bowls, top with the green beans, aubergines and all the garnishes.