Soy Glazed Aubergines

Prepare the aubergines by removing the tops. Quarter them lengthways, then cut each quartered pieces into large bite-sized chunks. Transfer the cut aubergines into a colander and combine well with the salt. Place the colander over the bowl or sink and let it sit for 30 minutes then, without rinsing, gently squeeze the aubergines to extract the moisture.

Meanwhile, combine all the ingredients for the glaze in a bowl. Set aside. Put the potato flour in a bowl or large reusable plastic bag. Add the salted aubergines and coat them generously by tossing or shaking with the top sealed, if you’re using the bag. Let it sit for a couple of minutes. Prepare a cooling rack set over a roasting tray.

Fill a large, heavy-based saucepan with vegetable oil deep enough to submerge the aubergines but not fill the pan more than three-quarters full. Heat the oil to 180°C-185°C (356°F-365°F).

Gently lower a few of the aubergine pieces into the oil so they have plenty of room to fry and don’t reduce the oil temperature too much. Fry for 3 minutes until they are golden and crispy on all sides. Transfer them onto the cooling rack – I found a wired rack much more effective, as fried aubergines resting on kitchen paper tend to stick. Continue to cook in batches.

Put the glaze mix into a large sauté pan or wok over a high heat and bring to a rapid boil. Cook for about 2 minutes until the sauce has thickened to a loose syrup consistency. Toss in the fried aubergines to coat them evenly with the glaze. Cook for a further minute until the aubergines appear very glossy; you should also have a little bit of sauce left in the pan.

To serve, stir in the sesame seeds and chopped peanuts. Eat immediately while still warm.