1Preheat the oven to 200°C (400°F) Fan. Rinse 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, peel and cut eggplants into strips. Add to a baking tray double lined with baking paper. Spray or drizzle with olive oil and miss to coat.

5Roast in the middle of the oven for 15 minutes.

6Make the sauce. Add water, soy sauce, syrup, ginger and garlic powder to a medium sized saucepan. Whisk to combine and bring to a simmer.

7Mix water and cornstarch together to make the thickener. Add to the sauce and whisk until it thickens.

8Add roasted eggplant to the sauce.

9Mix to coat.

10Add rice to plates.

11Top with teriyaki eggplants.

12Sprinkle with sesame seeds.