Sticky Chinese Pork & Eggplant

While the rice is cooking, cut the eggplant into bite-sized chunks. Place the eggplant on a lined oven tray, season with salt and drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Roast until tender, 15-20 minutes.

TIP: Adding enough oil will ensure the eggplant softens in time

While the eggplant is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. Trim the baby broccoli and cut into thirds. Finely grate the ginger.

TIP: Cut any thicker baby broccoli stems in half lengthways.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a medium bowl and season with salt and pepper. Meanwhile, combine the Sichuan garlic paste, honey, rice wine vinegar (for the sauce), soy sauce and water (for the sauce) in a second small bowl.

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. Remove from heat, then add the roasted eggplant and broccoli to the pork, tossing to combine.