Charred Soy-Glazed Eggplant Rice Bowl

Rinse white rice under cold water until water runs clear, about 30 seconds.

Transfer to rice cooker with 2.5 cups water and cook on normal setting until fluffy, about 25 minutes.

Mince garlic and grate ginger using a mortar and pestle or microplane until you have a fine paste.

Whisk together soy sauce, ginger paste, garlic, honey, and white sugar in a small bowl until sugar dissolves. Set aside.

Slice eggplant lengthwise, then cut into half-moon pieces about 1-inch thick.

Toss eggplant with sunflower oil and salt in a large bowl until evenly coated.

Heat a wok or large cast-iron skillet over high heat until smoking, about 3 minutes.

Add eggplant in a single layer—work in batches if needed. Let char without stirring for 3-4 minutes until deep brown marks form.

Add eggplant in a single layer—work in batches if needed. Let char without stirring for 3-4 minutes until deep brown marks form. Flip, then flip again every 2-3 minutes until all sides are charred and flesh is tender, about 5-6 minutes total.

Flip eggplant and repeat, cooking until flesh is tender and all sides are blistered, 2-3 more minutes.

Reduce heat to medium. Pour soy-ginger glaze over eggplant and toss to coat evenly.

Let glaze bubble and caramelize for 2 minutes, tossing occasionally, until eggplant is glossy.

Divide steamed rice into bowls and top with glazed eggplant.

Sprinkle sesame seeds over each bowl. Cut lime into wedges and squeeze fresh juice over the top. Serve immediately.