Chili-bourbon-honey glazed salmon with garlic eggplant and rice

The poor old salmon has taken a bit of a bashing in the last few years. When it isn't over-fished, it's over-farmed. It's huge popularity has rendered it a little bit "boring" these days. But I stay a firm fan of this big pink fish and still believe it's one of the tastiest out there.
This recipe came to me as I was falling asleep last night, seriously, I need to start thinking of better things as I approach the big 4-0! Anyway, this morning I Googled the ingredients that came to mind and found a few recipes that were a little bit similar so decided to go ahead with it.
It's really quick, really tasty and really simple (even if it sounds really grand).
This is how it went:

All you need is a nice salmon fillet, an aubergine (eggplant), honey, bourbon, Worcester Sauce (or something similar), dried chilies, garlic, soy sauce, rice, sesame seeds.

Start by slicing the aubergine (you need about 5 slices per person), get the oven on (low heat, about 120C). Splash a little olive oil in an oven tray.

In a metal ring layer the aubergine with half a crushed clove of garlic and a dash of soy sauce per layer.

Finish it with a generous splash of olive oil and sprinkle with crushed black pepper. Stick it in the oven and roast for about 25 minutes. When that is done get some rice cooking.

Make the glaze by microwaving for 20 seconds a tablespoon of honey with a tablespoon of bourbon, a dash of Worcester Sauce and a pinch of crushed chili flakes. Remove the skin from the fillet and coat it in the glaze.

Always make sure the cook is well lubricated, this is crucial!

In a frying pan melt a knob of butter and when the foam has died down, on a high heat, fry the fillet for about 2 minutes on each side, depending on how you like your fish cooked.

When all is cooked: Plate up! (sprinkle the salmon with sesame seeds) This version here is for the Captain, she likes her fish cooked through.

I like mine medium rare ;)

Bon Appetit!