Tender sticky aubergines

• 2 large aubergines (400g each)
• olive oil
• 2 star anise
• 2 teaspoons sesame seeds
• 2 tablespoons chilli jam
• 2 tablespoons rice wine vinegar
• 2 teaspoons low-salt soy sauce

ON THE DAY Put a large non-stick frying pan on a medium-high heat. Halve the aubergines lengthways, score into the flesh in a criss-cross pattern at 2cm intervals, then sprinkle with a little sea salt. Place skin side down in the pan with ½ a tablespoon of olive oil and 2 mugs of water (600ml). Add the star anise, sesame seeds, chilli jam, vinegar and soy, then cover and boil gently for 20 to 30 minutes, or until all the water has cooked away, the aubergine is soft through, and the chilli jam is getting sticky. Turn the heat off.

TO SERVE Reheat the aubergines for 5 minutes on a medium-high heat, adding extra splashes of water to create a sticky sauce, if needed. Transfer to a serving plate but don’t touch it straight away – the chilli jam means it’ll be very hot!

Per serving: Energy 98kcal; Fat 3.4g (sat fat 0.6g); Protein 2.7g; Carbs 16.7g; Sugars 9.7g; Salt 0.2g; Fibre 7g

Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography: Levon Biss. Cover photography: Paul Stuart, 2021