Eggplant, peanut and herb tarte tatin

Steps

1. Preheat the oven to 200°C. Trim the eggplants, peel off the skin and cut into 2½cm slices.
2. Put an ovenproof pan on medium, add oil and fry the slices in batches until lightly browned on both sides.
3. Meanwhile whisk the rice vinegar, soy, sugar, ginger and half the chilli in a small bowl.
4. Cut the spring onions into 2-3cm lengths, and set aside a few of the green ends for garnish.
5. When the eggplant is cooked, add the spring onion and garlic to the pan, cook until fragrant.
6. Pour in the soy and vinegar mixture. Simmer for a couple of minutes, then take off the heat.
7. Roll out the puff pastry so it’s a bit larger than the frying pan.
8. Drape this over the top of the aubergine mixture and tuck it in neatly around the sides.
9. Prick all over with a fork, then bake for 25-30 minutes, until the pastry is golden.
10. Remove, leave to rest for two minutes, then carefully turn out on to a board.
11. Finely slice the spring onion, roughly chop the peanuts, coriander and mint.
12. Toss these with the remaining chilli and lime juice, sprinkle all over the top of the tart.