To a pot add the rice along with twice the amount of water and a generous pinch of salt. Bring to a boil, then reduce to a simmer. Once all water is absorbed turn down to very low heat and let the rice stand to fluff.

In the meantime finely chop the garlic clove and roughly cut the eggplant into about 2-3cm sized chunks. In a pan heat up the oil, then fry the garlic in it for about 1-2 minutes until fragrant before adding the soy sauce. Then add the eggplant and fry on medium high for about 5-8 minutes.

In the meantime combine the curry paste and coconut milk in a bowl and slice the spring onions.

Then add the coconut-curry mix to the eggplant and stir it in. Turn down to medium heat and let cook for about 8 minutes, until the eggplant is nice and soft.

By now the rice should be done too. Divide it onto the plates and top with the eggplant. Sprinkle some sesame seeds and spring onions and serve with a little cilantro!

Enjoy!