Sticky Teriyaki Eggplant with Herbed Cashew + Coconut Rice

This recipe combines a delicious (and seriously sticky) teriyaki sauce and fragrant herbed coconut rice. I used a combination of eggplant and portobello mushrooms. When cooking the rice, I used about 1.25 c. reduced fat coconut milk that I had left over from another recipe and about one cup of water. The raw shallots mixed in with the rice were a little overpowering. If I make this again, I will either omit the shallots, or soak them in ice water before adding to try to reduce some of their bite.