Sticky Badhinjan fingers

SERVES SIX TO EIGHT AS PART OF A MULTI-COURSE MENU INGREDIENTS

8 long and thin (Thai or Japanese) aubergines, sliced in half lengthways

1 tbsp flaky sea salt

80ml oil for frying, plus 1 tbsp if needed

1 tsp caraway seeds, toasted and lightly crushed

15g piece ginger, peeled and chopped

1-2 fresh red chillies, thinly sliced 1 garlic clove, thinly sliced

2 tbsp soy sauce

2 tbsp date syrup or pomegranate molasses

2 tbsp verjuice or cider vinegar 1 tbsp nigella seeds

1 tbsp sesame seeds, toasted 1 handful coriander, roughly chopped

Full-fat Greek yogurt, to serve

METHOD

Salt the aubergines and leave to sit in a colander for five minutes. Heat the oil in a large non-stick frying pan over medium heat. Add the aubergines and fry, shaking the pan to prevent sticking, for four or five minutes until they start to brown.

Pour in 75ml water, partially cover with a lid and simmer until the liquid has evaporated and the aubergines are completely soft.

Reduce the heat to low and add the caraway seeds, ginger, chillies, garlic and a tablespoon of oil if needed. Cook for a further minute or two, then pour in the soy sauce, date syrup and verjuice, and boil for two or three minutes to reduce the liquid to a sticky sauce.

Transfer to a serving plate and sprinkle over the nigella seeds, sesame seeds, chopped coriander and some freshly ground black pepper.

Serve immediately with yogurt on the side.