Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 20-25 mins till the water has been absorbed. Take off the heat and leave to steam in the pan, lid on, for 4-5 mins to finish cooking the rice. It will stay warm in the pan.

While the rice simmers, preheat your oven to 200°C/Fan 180°C/Gas 6. Slice the aubergines in half lengthways. Use a sharp knife to score a crisscross pattern into the cut sides of the aubergines – try not to cut all the way through. 1cm deep should do it. Trim the woody ends off the French beans.

Pour 2 tsp olive oil into a large frying pan and warm to a high heat. When the pan is hot, add the aubergines, cut-side down. Fry for 6-8 mins till golden and slightly charred. Turn over and fry for 6-8 mins on the other side, till very soft.

Meanwhile, add 2 tbsp each brown rice miso and maple syrup to a bowl and stir to make a glaze.

Trim the roots and ragged greens off the spring onions and finely slice them. Peel and crush or finely chop the garlic. Halve the chilli, scraping out the seeds and pith if you prefer less heat. Finely chop the chilli. Pop the spring onion, garlic and chilli into a small bowl. Squeeze in the juice from the lemon and add 1 tsp olive oil and a pinch of salt and pepper. Stir to make a dressing.

Drop the French beans into a large roasting tin. When the aubergines have finished frying, carefully add them to the roasting tin, cut-side up. Pour the miso glaze over the aubergines, spreading to evenly cover them. Slide the tin into the oven for 5-8 mins, till the aubergines are bubbling and the beans are tender.

Divide the rice between 2 warm plates and top with the roasted beans and aubergine halves. Drizzle over the spring onion dressing and garnish with coriander leaves to serve.