1.Preheat oven to 220°C (200°C fan-forced).
2.Cut eggplants into 3cm slices crossways. Heat one-third of the oil in a large, heated frying pan; cook one-third of the eggplant on medium heat for 1-4 minutes, or until browned on both sides. Transfer to a large, shallow baking dish. Repeat with remaining oil and eggplant slices.
3.Sprinkle eggplant with garlic, and season with salt and pepper. Bake for about 20 minutes, or until eggplant is tender.
4.Meanwhile, to make spiced rice, melt butter in a medium saucepan on low-medium heat. Add onion, garlic, cardamom, cinnamon and season to taste. Cook, stirring, without browning, for about 1-3 minutes, or until softened.
5.Add rice, stir to coat in the butter mixture. Stir in the stock, bring to the boil, then simmer, covered, for about 15 minutes, or until stock is absorbed. Remove from heat; stand, covered, for 5 minutes. Stir in the pine nuts.
6.Drizzle eggplant with extra oil; top with parsley and mint. Serve with spiced rice.
Suitable to freeze. Suitable to microwave.Note