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Heat the oven to 200C. Halve the eggplant and score the inside with a sharp knife. Grease and line a baking tray with foil and drizzle with half the oil. Add eggplant, score side down. Bake for 30 minutes or until softened and cooked through.
Meanwhile, place brown rice in a saucepan and cover with 2 ½ cups (625ml) of water (or enough to cover by 2cm). Place over high heat and bring to the boil. Then cover and reduce to low heat and cook for 20 minutes or until cooked through and absorbed all the water.
Heat remaining oil in a large frypan, wok or cast-iron pan over high heat. Add white onion and garlic and cook for one minute or until aromatic. Add mince and cook for 4-5 minutes or until cooked through. Add sauces and peanut butter and stir to coat and combine. Add broccoli and cook for a further 3 minutes or until tender.
Remove from heat and add fish sauce and lime juice and season to taste.
To serve, spoon brown rice onto a serving platter, add eggplant and use scissors to cut and break up slightly to cover rice. Spoon over larb and scatter with coriander and sliced green spring onion to serve.