Sweet Chilli Glazed Aubergine Rice Bowl with Cooling Cucumber Salad

1.Prepare the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, 3 cups of water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes before fluffing with a fork.

2.Prepare the Cucumber Salad: While the rice cooks, combine the thinly sliced cucumber, 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt in a small bowl. Toss gently and set aside to lightly pickle.

3.Prepare the Aubergine: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed aubergine in a single layer (work in batches if necessary to avoid overcrowding) and cook for 6-8 minutes, turning occasionally, until deeply golden brown and softened. Remove the aubergine and set aside.

4.Make the Glaze: Reduce the heat to medium. Add the remaining 1 tbsp of oil to the skillet. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

5.Whisk together the sweet chili sauce, soy sauce, rice vinegar, brown sugar, and sesame oil in a small bowl. Pour this mixture into the skillet. Bring the sauce to a gentle simmer and cook for 1-2 minutes until it thickens slightly.

6.Return the cooked aubergine to the skillet. Toss gently but thoroughly to coat every piece in the sticky glaze. Cook for another 1-2 minutes until the glaze adheres beautifully and caramelizes slightly.

7.Assemble the Bowls: Divide the fluffy jasmine rice evenly among four serving bowls. Top the rice generously with the sweet chili glazed aubergine.

8.Drain any excess liquid from the cucumber salad and place a portion on the side of each bowl. Garnish the aubergine with toasted sesame seeds and thinly sliced scallions before serving immediately.