Korean Aubergines and Sesame Rice

1: Preheat the oven.

2: In a roasting dish, combine basmati rice, leeks, aubergines, veggie stock, and garlic.

3: Bake until the rice is cooked and the aubergines are soft.

4: Once done, top with toasted cashews, sesame seeds, and spring onions.

5: Prepare the Korean dressing with red pepper flakes, rice wine vinegar, soy sauce, sesame oil, miso paste, garlic, and ginger, and mix well.

6: Serve the baked dish alongside steamed garlic and ginger broccoli and fresh summer rolls with satay dipping sauce.