Steamed aubergine with red rice and ginger dressing
180g red rice, washed and drained
1kg baby purple Asian aubergine, halved lengthways
½ cup loosely packed purple basil or shiso leaves
2 tbsp trimmed micro coriander
2 tbsp sesame seeds, toasted
2 tbsp brown sugar
45g finely chopped fresh ginger
80ml rice vinegar
2 tsp sesame oil
80ml vegetable oil
Place rice in a medium saucepan with water and bring to the boil.
Reduce heat to low, cover, and let it cook for 35 mins or until cooked.
Remove from heat, stand for 10 mins, covered.
Season to taste and keep aside.
Meanwhile, place a large baking paper-lined steamer basket over a large saucepan or wok of simmering water.
Steam aubergine in batches, cut side down, for 10 mins or until tender.
Serve aubergine on rice, topped with dressing, herbs and sesame seeds.
To prepare the dressing, combine ingredients in a small saucepan over high heat; bring to the boil.
Boil, uncovered, for 2 mins or until mixture has reduced by one-third.
Remove from heat; season.