• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut eggplant into 2cm chunks. • Place eggplant on a lined oven tray. Sprinkle over sweet soy seasoning, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• When eggplant has 5 minutes remaining, heat a large frying pan over medium-high heat with drizzle of olive oil. • Cook Asian stir-fry mix until softened, 2-3 minutes. • Add ginger & lemongrass paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add chilli jam, the soy sauce and water (for the sauce) and cook until slightly reduced, 1-2 minutes. • When eggplant is done, add it to the pan and stir to combine.

• Add crushed peanuts to the rice and stir to combine. • Divide garlic peanut rice between bowls. Top with sweet soy eggplant and sticky veggie stir-fry. • Tear over coriander and drizzle with plant-based mayo to serve. Enjoy!