Preheat oven to 240°C/220°C fan-forced. Cut eggplant into 1cm thick rounds. Place on a lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), sprinkle with the mixed sesame seeds and season with salt and pepper. Toss to coat. Roast until tender, 15-20 minutes.

While the eggplant is roasting, melt 1/2 the plant-based butter with a dash of olive oil in a medium saucepan over a medium heat. Add 1/2 the garlic paste and cook until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. Stir in the roasted peanuts. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, trim the baby broccoli, then cut in half lengthways. Trim the green beans.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the baby broccoli and green beans until tender, 5-6 minutes. Add the remaining garlic paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. TIP: Add a splash of water to help speed up the cooking process!

Return the frying pan to a medium heat with the remaining plant-based butter and a drizzle of olive oil. Cook the plant-based Asian mushroom sauce, soy sauce, brown sugar and a splash of water until bubbling, 1 minute. Remove from the heat. Add the roasted eggplant, gently tossing to coat.

Divide the peanut rice between bowls. Top with the sesame eggplant and garlicky greens. Pour over any remaining mushroom sauce from the pan. Garnish with the crispy shallots and pickled ginger to serve.