Wash the basmati rice in a sieve, place in a saucepan with a suitable lid and add water and salt. Bring the whole thing to a boil with the lid closed. As soon as the water boils, turn the heat to the lowest possible temperature and let the rice steep for about 15 minutes until it is cooked through. If necessary, switch off the stove completely so that nothing burns. Keep the rice warm with the lid on until the eggplants are done.
Heat a pan and toast the chopped cashews while stirring. Pour into a bowl and set aside.
In the same pan, heat coconut oil and briefly sauté the spring onions, garlic and ginger while stirring. Pour into a bowl and set aside.
Using the same pan, heat coconut oil and stir-fry the diced aubergines. Mix in the soy sauce and maple syrup, reduce the heat to medium-low and let simmer, covered, for about 15 to 20 minutes. Check occasionally that the aubergines are not burning. The heat should be such that the aubergines gently steam and cook in their own water. After 15 to 20 minutes they should have a soft, creamy consistency. Now the heat can be increased again briefly to get a light browning.
If you like, you can add some chili or Tabasco to taste.
Mix the aubergines in the pan with the spring onion, garlic and ginger mixture and fold in the coriander and some of the cashews. Serve with rice and serve with the remaining cashews.