• Preheat oven to 220ºC/200ºC fan-forced. • Finely chop garlic. Cut eggplant into bite-sized chunks. Cut onion (see ingredients) into thin wedges. Trim and halve green beans and any thicker stalks of baby broccoli (see ingredients).

• Place eggplant on a lined oven tray, sprinkle over sweet soy seasoning, then season with salt and pepper and a drizzle of olive oil. • Roast until tender, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, baby broccoli and onion until tender, 6-7 minutes.

• Add remaining garlic and cook until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer until slightly reduced, 1-2 minutes. Season with pepper.

• Divide garlic rice and baby broccoli stir-fry between bowls. Top with Korean eggplant. • Drizzle over mayonnaise. Tear over coriander and garnish with a pinch of chilli flakes (if using). Enjoy!