Add the sliced aubergines, toasted sesame oil and soy sauce to a bowl and toss to combine.

Heat a griddle pan on a medium heat and place a few slices of the aubergine in the pan. Turn a few times until charred and cooked through. Remove to a plate and keep warm. Repeat with the remaining slices.

To make the peanut dressing, add all the ingredients to a jar and stir to combine.

Serve the cooked rice topped with the charred aubergine slices, crushed cucumbers, spring onions, coriander, salted peanuts and lots of the dressing.