Preheat oven to 180°C

• Add all the elements of the glaze in a mixing bowl and whisk to combine.
• Slice the aubergines lengthways into planks approximately 1 cm wide.
• Place the aubergines in a large baking tray and score them with your knife. Pour around ¾ of the glaze onto the aubergines and use a spoon or your hands to ensure both sides are evenly coated.
• Pop them in the oven, timer set to 30 minutes. Meanwhile, measure out the rice and add 1:2 ratio of rice to water. Set a timer for your rice according to the packet, mine was 25 minutes.
• Using the remaining glaze that is left in the bowl, coat the washed spring greens (removed from the core stem) and add them to a baking tray (you may need two). Add them to the oven when your aubergines have 15 minutes left.
• Once the timers are all up, you can assemble your meal by adding a layer of rice, some of the saucy greens and baked aubergine, followed by some sliced spring onions and fresh coriander. Season with salt and some red pepper flakes for some added heat.