Jamaican Roasted Eggplant

While the eggplant is roasting, finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. When the rice is done, stir through the baby spinach leaves until wilted.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

Add the shredded cabbage mix and a drizzle of white wine vinegar and olive oil to the charred corn. Season to taste and toss to combine. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the coconut milk and remaining mild Caribbean Jerk seasoning and simmer until thickened slightly, 2-3 minutes. Season to taste.