Aubergine in a peanut and chilli dressing

Meanwhile, halve the spring onion lengthways, then finely slice into matchsticks. Transfer to a bowl of cold water – they’ll turn super crisp and curl up. Toast the sesame seeds in a small, hot dry pan for a few minutes until golden.

To make the dressing, gently heat the chilli oil, vinegar, peanut butter, soy sauce/tamari and sugar in a pan until the peanut butter has melted. When the aubergine is soft, arrange on a serving platter, then spoon over the dressing. Finish with the toasted sesame seeds, curled spring onion and some coriander leaves. Serve hot or at room temperature.