Charred Eggplant with Coconut-Lime Rice

Ingredients

For 4 servings

• 2 piece eggplants, in thick rounds
• 185 g jasmine rice, rinsed
• 240 g coconut milk
• 120 g water
• 200 g black beans, drained
• 2 piece corn cobs, kernels removed
• 150 g cherry tomatoes, halved
• 1 piece red onion, thinly sliced
• 30 g red wine vinegar
• 4 g honey
• 30 g cilantro
• 30 g parsley
• 1 piece garlic clove
• 47 g roasted peanuts
• 1 piece lime, zested and juiced
• 1 g chilli flakes
• 2 g ground cumin
• 2 g smoked paprika
• 28 g butter
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C. Quick-pickle the red onion in the vinegar with the honey and salt.

2. 2

   Roast the eggplant rounds, oiled and seasoned with cumin and paprika, for 20–25 minutes, until golden.

3. 3

   Cook the rice with the coconut milk, water, lime zest and salt, covered, for 15 minutes; rest.

4. 4

   Char the corn, then warm the black beans with a little water and lime.

5. 5

   Blend the cilantro, parsley, garlic, peanuts, lime and oil with a little water into a drizzle.

6. 6

   Fluff the rice with butter and lime, then plate with the eggplant, beans, corn, tomatoes and pickled onion, and spoon over the herb-peanut drizzle.