Jasmine rice with sesame spinach and eggplant

Ingredients for 2 servings:

• 125 g jasmine rice
• 1 eggplant(s)
• 3 tbsp sesame oil
• Salt or soy sauce to taste
• 3 garlic cloves, squeezed
• chili powder
• 2 tbsp sesame seeds
• 150 g spinach, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Cook the rice according to the package instructions. Cut the eggplant into 1.5 cm cubes and sauté in a pot of boiling water until the eggplant is soft (about 10 minutes). While sautéing, combine two-thirds of the sesame oil, the salt or soy sauce, and two-thirds of the crushed garlic with the chili and sesame seeds in a bowl. Add the sautéed eggplant and mix gently. Briefly sauté the remaining garlic in the remaining sesame oil and then immediately add the trimmed and sorted spinach. Do not allow the garlic to brown, or it will quickly taste musty. Sauté the spinach over medium heat for about 3-4 minutes, until it collapses. Season with salt to taste.