This is one of my all-time favourite ways to cook aubergine. The trick is to grill the aubergine without any oil for a really intense, smoky, charred flavour. Coated in a sweet, sticky maple-sriracha glaze, it’s lip-smackingly good. With a zesty peanut butter dressing, fresh herbs, crunchy peanuts, spring onions and chilli, this has so much going on! Serve with brown or white rice for a satisfying main course.