Max La Manna’s sticky aubergine and peanut salad

1 Preheat the grill as high as it will go. Slice the aubergines in half lengthways and use a knife to cross hatch the flesh. Grill in a roasting tin for 10 mins or until charred. Once the aubergine is grilled, remove it from the grill and turn the oven to 220°C/200°C fan/gas 7.

2 Meanwhile, whisk together the soy, maple syrup, sriracha and sesame oil. Place charred aubergine on a baking sheet lined with baking parchment and drizzle over the marinade. Cover with foil and roast for 20 mins. Remove the foil cover and spoon any glaze in the tray over the aubergine, then roast for 8–10 mins, uncovered, until very soft and sticky.

3 Whisk the ingredients for the sweet and spicy peanut sauce with enough water to make it drizzleable consistency.

4 Once the aubergines are cooked, place on a large platter and drizzle with the sauce. Scatter over the peanuts, coriander, mint, spring onions and red chilli.