Sweet and sour aubergine salad

Method

1. Put a large frying pan over a high heat with 1 tbsp of the oil. Once hot, add the aubergine (work in batches so as to not overcrowd the pan) and fry until golden, adding a little more oil with each batch if needed. Transfer to a bowl with the dried mango once cooked.

2. Meanwhile, make the dressing. Put all the dressing ingredients apart from the lime in a small pan and simmer for 6 minutes, stirring to dissolve the sugar. Leave to cool a little, then pour over the aubergine and squeeze the lime juice over. Stir well and leave to marinate (overnight in the fridge ideally, but for whatever time you have).

3. If the aubergines have been refrigerated, get them out to come to room temperature in good time before serving. Garnish with the thai basil and toasted cashews.

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