Korean-Style Roasted Eggplant

• Meanwhile, finely chop garlic. • Heat a medium saucepan over medium heat with 1/2 the butter and a dash of olive oil. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice and water (for the rice), stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim baby broccoli and halve lengthways. Trim the green beans.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook baby broccoli and green beans until tender, 5-6 minutes. • Stir through a drizzle of sesame oil and remaining garlic until fragrant, 1 minute. Season to taste. Transfer to a medium bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil and the remaining butter, Korean stir-fry sauce, sesame oil, brown sugar and a splash of water and stir until heated through, 1-2 minutes. Stir through roasted veggies. Season to taste.