Steak Bowl with Teriyaki Eggplant

• Boil the rice for 10 - 12 minutes over low heat, covered. Take the pan off the heat and allow to rest for 5 minutes.
• Drain the rice if necessary, then season to taste with salt and pepper. 
• Halve the eggplant lengthways, then cut each half into four long wedges.
• Heat a light drizzle of sunflower oil in a deep frying pan over high heat. Fry the eggplant for 3 - 4 minutes, turning regularly.

• Lower the heat to medium and add the water (see pantry for amount).
• Cover with the lid and then steam the eggplant for 4 - 6 minutes.
• Remove the lid and add the teriyaki sauce, then fry for 1 more minute (see Tip).
• Season to taste with salt and pepper.

Tip: if you'd like the eggplant to be spicier, add some sambal from your pantry as preferred.

• Melt a knob of butter in a frying pan over medium-high heat.
• When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
• Remove the steak from the pan and season with salt and pepper, then allow to rest under aluminum foil.
• Meanwhile, stir the cooking juices from the frying pan into the eggplant.

• Meanwhile, grate the carrot and chop the coriander.
• In a bowl, combine the carrot with the mayonnaise, the white wine vinegar and half of the coriander.
• Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.

Did you know... the carrot in this recipe contains vitamin K, a nutrient that helps to keep bones strong.