Eggplant with tomato chilli oil

Steps

1. Heat the oven to 230C. Put the aubergines in a bowl with the oil and salt, and mix well.
2. Spread out on a large, flat, parchment-lined baking tray and roast for 20 minutes.
3. Turn the tray, flip over each aubergine round, add the garlic and continue to roast for another 10 minutes.
4. Meanwhile, mix ingredients from yogurt to salt in a medium bowl and set aside.
5. Spread out sesame seeds, cinnamon, habanero and star anise in a frying pan and put on a medium heat.
6. Toast, shaking the pan every now and then, until the seeds are golden brown. Tip the seeds on to a plate.
7. Add the onion, salt and two tablespoons of the oil to the pan and return to a medium-high heat.
8. Fry, stirring, until the onion turns golden brown. Remove from the heat and add more oil.
9. Add the garlic, maple syrup, paprika, chipotle, gochugaru and tomato paste, stir well.
10. Grate the tomatoes on the large holes of a box grater. Add the pulp to a sieve and leave to drain for a minute.
11. Add the drained pulp to the pan with the chilli oil, mix, then return the pan for two minutes.
12. Discard the habanero, cinnamon sticks and star anise.
13. Tip the sesame seeds into a mortar with salt and roughly crush, add to the chilli oil.