Spicy aubergine salad with peanuts, herbs and egg

Method

1. Pierce the aubergines all over with a fork. Using tongs, hold them in a direct flame on the hob or barbecue for 10 minutes on each side or until charred all over and tender. Alternatively, put them under a hot grill, turning once or twice, until charred and tender. Set aside.
2. For the dressing, in a pestle and mortar, pound the chilli, garlic and sugar into a paste, then stir in the fish sauce and lime juice to loosen.
3. Boil the eggs for 6-8 minutes depending on how soft you like the yolks, then run under cold water until cool enough to peel. Set aside.
4. Peel and discard the skin from the aubergines, cut lengthways into quarters, then halve horizontally and put on a serving platter.
5. Mix the herbs, spring onions and pea shoots in a bowl. Toss with the dressing, then scatter the whole mix all over the aubergines. Sprinkle with the crispy onions, peanuts and puffed quinoa, then put the boiled eggs, halved, on top.