1Rinse rice really well under running water.

2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.

4In the meantime, preheat the oven to 200°C (400°F) Fan. Slice eggplant lengthwise into 4 slices. Add to a baking tray lined with baking paper. Lightly brush or spray each one with olive oil and sprinkle with salt.

5Roast in the middle of the oven for 15 minutes. Flip the slices over and roast for another 5 minutes.

6Make the sauce. Add milk, cashews, vinegar (or lemon juice), garlic powder, onion powder and salt to a blender (small cup).

7Blend until smooth ~ 60 seconds.

8Add ½ sauce to the rice.

9Mix to combine using a spoon or a spatula.

10Add two tablespoons of the rice mix to the tail end of each eggplant slice.

11Roll each one up and transfer to a plate.

12Drizzle with the rest of the sauce.

13Garnish with fresh parsley and sprinkle with freshly ground black pepper.