S T I C K Y T A M A R I N D A U B E R G I N E INGREDIENTS: * 1 Aubergine, halved lengthways * Sesame Oil * 50g Tamarind Paste * 100ml Vegetable Stock * 1 tbsp Cornflour, in a slurry * 1 tbsp Maple Syrup * Handful of Radishes, thinly sliced * Rice Wine Vinegar (for pickling) * Caster Sugar (for pickling) * 3 tbsp White Sesame Seeds, toasted until golden * 2 tbsp Rice Wine Vinegar * 2 tsp Brown Sugar * 1 tbsp Soy Sauce * 1 tsp Sesame Oil * 1 tbsp Water * Vegetable Oil * 1 Egg, lightly whisked with a fork * Day-old Rice * Edamame * Fresh Coriander, finely chopped * 1 tbsp Soy Sauce * 1 tsp Sesame Oil * Leftover White Toasted Sesame Seeds * Black Sesame Seeds * 1 Lime, halved * Fresh Red Chilli, finely sliced into rings METHOD: * Preheat oven to 180°C. * Score the flesh of your aubergine in diagonals in either direction to create a cross-hatch effect. Salt the flesh and rest in the fridge (this will draw the moisture out). Thoroughly wipe away sat and excess moisture when ready to roast. * Massage aubergines with roasted sesame oil on a baking tray, cover with foil and roast for 30 mins. * During this time, combine your radishes with little boiling water, salt, sugar, rice wine vinegar and cold water. Stir until salt and sugar have dissolved. Taste and adjust pickling measurement accordingly, I only went for a light pickle here. * Next, prepare the tamarind sauce by combining tamarind paste, maple syrup, vegetable stock and the cornflour slurry. Heat and reduce until thickened and glossy. * After 30 mins of roasting, remove the foil and rush the aubergine flesh with the tamarind sauce and return to the oven. Repeat this process a few times over the next 20-25 mins until the sauce is sticky and the aubergine is nicely coloured. * During the final roasting stage, prepare the sesame dressing. Blitz your toasted sesame seeds until a powder forms. Combine with soy, brown sugar, rice wine vinegar, sesame oil and water. Blitz again to emulsify the mixture and you have a thickened dressing. ** RECIPE CONTINUED IN THE CAPTION **