Baked eggplant with butter and garlic and butternut squash porridge

Recipe:

Eggplant with garlic and butter -
6 slices eggplant (about 1 cm thick)
4 cloves garlic (finely chopped)
1 Tbsp butter

(1) Mix garlic with butter and spread on top of eggplant slices.

(2) Lay on a parchment paper with baking tray and bake at 170c for 40 minutes or till the eggplant soft and lightly brown.

Butternut squash porridge -
1/2 cup pearl rice
1 cup chopped butternut squash
sufficient water
some nutritional yeast

(1) Put rice, water and butternut squash into rice cooker and set to 'congee' mode, or cook for 1.5 hours.

(2) Once done, add dash of nutritional yeast and serve with baked eggplants.