Sticky Aubergine w/ Smacked Cucumber Salad

Salt the aubergine

1. Toss the aubergine chunks with the salt in a large bowl
2. Leave for 30–90 minutes

Smack the cucumber

1. While the aubergine sits, lay the cucumber on a chopping board and bash it along its length with the flat of a knife or a rolling pin until it cracks and splits
2. Tear into rough 3–4cm pieces and toss with the salt
3. Leave in a bowl for 20 minutes then squeeze out any excess water
4. Combine the garlic, rice vinegar, soy sauce, sesame oil, chilli oil and sugar
5. Pour over the cucumber and toss well
6. Scatter with the sesame seeds and refrigerate until ready to serve

Cook the rice

1. Cook the jasmine rice according to packet instructions
2. Meanwhile toast the cashews in a large dry frying pan over a medium heat for 3–4 minutes, tossing frequently until golden, adding the sesame seeds for the final minute if they’re untoasted
3. Set aside
4. Once the rice is cooked toss through the cashews and sesame seeds and stir to combine

Fry the aubergine

1. Drain the aubergine through a sieve, discarding the liquid
2. Pat completely dry with kitchen paper
3. Heat the neutral oil in a wide frying pan or wok over a high heat until shimmering
4. Add the aubergine in a single layer, cooking in two batches if needed so you don’t crowd the pan
5. Fry for 6–8 minutes, turning occasionally, until deeply golden and caramelised on most sides
6. Remove and set aside

Build the glaze

1. In the same pan reduce the heat to medium
2. Add a small splash more oil if needed then fry the garlic and ginger for 90 seconds until fragrant and just beginning to colour
3. Add the cumin and coriander seeds and fry for a further 30 seconds
4. Pour in the dark soy sauce, light soy sauce, rice vinegar, sugar and water
5. Stir and bring to a simmer

Braise

1. Return the aubergine to the pan and toss to coat
2. Simmer for 5–6 minutes, turning the aubergine occasionally, until the sauce has reduced to a thick, sticky glaze that clings to every piece
3. Finish with the sesame oil

Serve

1. Spoon the cashew rice into bowls
2. Pile the sticky aubergine on top
3. Serve with the smacked cucumber and fresh coriander