- 200g risotto rice
- 1 aubergine
- 2 spring onions
- 250g beef mince
- 1 chilli
- 1 garlic clove
- A thumb of ginger
- A pinch or two of dried chilli flakes
- 2 tbsp brown rice vinegar
- 1 chicken stock cube
- 450ml boiling water
- Sea salt
- 1 1/2 tbsp sunflower, coconut or olive oil
Tip the rice into a small pan. Cover with 450ml boiling water. Add a pinch of salt. Cover. Bring to the boil.
Turn the heat down under the rice and gently simmer for 15-20 mins till all the water is absorbed. When the rice is cooked and sticky, take off the heat and leave in the pan, with the lid on, to keep warm.
Trim the top off the aubergine and then slice it into 8 long wedges. Warm a deep frying pan or wok over a medium heat. Add 1 tbsp oil and the aubergine wedges. Fry for 8-10 mins, turning once or twice, till they are golden.
While the aubergine fries, trim the roots off the spring onions. Finely slice the white parts and the green parts, but keep them separate. Halve the chilli. Flick out any seeds (or leave them in for extra heat) and finely chop them. Peel and grate the garlic and the ginger.
When they're browned, lift the aubergine wedges out of the pan and set aside on a plate. Add another 1/2 tbsp oil to the pan with the mince. Fry for 5-8 mins, stirring now and then to break up any lumps, till the mince has browned.
Drain any excess liquid of the beef. Add the white parts of the spring onions, chilli, garlic and ginger. Add a pinch of two of dried chilli flakes (use as little or as much as you prefer). Stir and fry for 2 mins. Stir in the vinegar and a pinch of salt.
Crumble in the stock cube. Pour in 250ml boiling water. Slide the aubergines back in. Pop on the lid (if you don't have a lid, rest a baking tray on the pan). Simmer over a medium heat 15 mins till the sauce has thickened and the mince is tender.
Scoop the rice into two warm serving bowls. Taste the mince and add a little more salt if you think it needs it. Spoon over the rice. Scatter over the sliced spring onion greens and serve.