- Preheat the oven to 200 fan. Drizzle a little oil onto a roasting tray and give it a good rub. This will stop the aubergines sticking. Add the aubergines and the oil. Season with a little salt and toss together. Arrange in a layer and scatter over the 5 spice. Roast for 25-30 minutes until tender and the bottoms lovely and golden. Squeeze over the lime juice.
- Meanwhile, whisk the tahini together with the water, soy sauce, garlic and sesame oil until creamy.
- Drizzle a little of the sauce over a serving plate and top with the aubergines. Spoon over the rest of the sauce and garnish with the spring onions, red chilli, sesame seeds, herbs and any sriracha you like. Grab a fork and dive in.
2 large aubergines cut into rounds
4 tbsp groundnut oil
1 tsp Chinese 5 spice
1 tbsp soy sauce
2 cloves garlic, crushed
2 tsp sesame oil
The juice of ½ a lime – rest to serve
4 spring onions, thinly sliced
1 red chilli, thinly sliced
2 tsp sesame seeds
A small handful or chopped coriander leaves
sriracha to serve