Barbecued aubergine with peanut sauce and curry leaf crunch

Barbecue the aubergines on a yakitori grill until fully cooked through. Once cooled, peel off the skin and let them drain on a perforated tray.

For the marinade, combine dashi (made with kombu, shiitake and tamari), tahini, white miso and raw garlic; blend smooth.

Add the sesame oil and agave and blend again.

Pour over the aubergine and marinate overnight.

For service, warm the aubergine through on a tray in an oven at 180 degrees.

For the peanut sauce, cook blanched peeled peanuts in a 50-50 sugar syrup until the syrup reaches 150 degrees and the peanuts are lightly toasted and caramelized.

Blend the caramelized peanuts with excess marinade from the aubergines until thickened.

For the crunch, thinly slice shallots and garlic and fry until crispy. Fry fresh curry leaves at 180. Fry the candied peanuts until dark golden, chop, and mix together.

Plate the warmed aubergine, squeeze over fresh lime juice, and spoon the peanut sauce generously over the top.

Garnish with the curry leaf, peanut, shallot and garlic crunch and fresh coriander.