Steamed aubergines with cashew rayu

Rayu is a Japanese chilli oil; this version features shichimi togarashi, a Japanese chilli blend. Make double the amount of rayu, if you like: it will keep in a sterilised jar in the fridge for up to 10 days, and is a lovely condiment to spoon over fried eggs or stir through greens.

Method

To make the rayu, put the oil, spring onion whites, cashews and ginger in a pan on a medium heat, bring to a simmer and cook for two minutes. Add the sesame seeds, cook for another two minutes, or until the cashews have browned, then take off the heat and carefully stir in the soy sauce, vinegar, maple syrup, shichimi togarashi and paprika

(it will bubble quite vigorously). Return the pan to the heat, simmer for two minutes more, until slightly reduced, then pour into a bowl and cool to room temperature.

Cut the aubergines in half widthways, then cut each half into 7cm x 2cm batons. Put these in a large bowl with a teaspoon of salt, then transfer to a steaming basket (or a colander that will sit over a large saucepan) and set aside.

Fill a large saucepan or steamer with enough water to come 4cm up the sides, then bring it to a boil. Place the aubergine basket (or colander) on top of the pan of boiling water, cover to prevent the steam escaping, then turn the heat to medium and steam for 20 minutes, or until the aubergines are very soft but still hold their shape. Lift the basket (or colander) off the pan, transfer to the sink, uncover and leave to drain for five minutes. Set the basket (or colander) over a large bowl and leave to cool to room temperature.

Once cooled, transfer the aubergines to a large platter, drizzle over the rayu, top with the drained crisp spring onion greens and serve at room temperature.