I made this recipe the other night with a couple of modifications, and it is delightful. The flavour was beautiful and balanced, and now I have a new recipe that I know I can make in different ways and it will be great. My modifications were to use a japanese rice which gave it a wonderful bite, and I did not have coriander, so I did not use that. I used more cashews than stated in the recipe, I used a cup of coconut powder instead of the flakes stated in the recipe, and I baked the eggplant with some sea salt and extra virgin olive oil for about 20 minutes before adding to the rice mixture. The eggplant had a slightly crispy carmelized quality from the baking, and that enhanced this recipe. I did need to use about 1.5 to 2 more cups of water to cook the rice completely. I'll be making this again in a day or two. Delicious.