Ingredients

• 1 eggplant, cut into ~1cm chunks
• 1 tbsp cooking oil
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 2 tbsp soy sauce
• 2 tbsp sesame seeds
• 125g (1/2 can) cooked chickpeas
• 2/3 cup rice

Directions

1. Cook the rice as you like.

2. Heat up the oil in a pan, then add the eggplant. Cook for about 10 minutes with a lid on, stirring a few times.

3. Add the garlic powder, soy sauce, sesame seeds and chickpeas, then simmer for another ~10 minutes, or until the eggplant is cooked through. Add water if necessary.

4. Serve with the rice.