Sluttishly Vegan: Maple-glazed aubergines

Aubergines are really quite naughty, for a vegetable. They're not only meaty in texture, but they're closely related to both deadly nightshade and tobacco. You can feel quite wild eating an aubergine, safe in the knowledge that it's actually exceedingly healthy and cruelty free.

I served these sticky char-grilled aubergines as part of a vegan main course, with giant couscous and roasted vegetables. They would do equally well as a side dish though. I also reckon they would work brilliantly on the BBQ. Serve them covered in chopped coriander and mint and you'll have something that's naughty(ish) but nice.

Maple-glazed aubergines (serves 2)

You'll need:

• 1 big aubergine
• 2tbsp maple syrup
• 2tbsp pomegranate molasses, or lemon juice
• 2tbsp sesame oil

Make it!

• Slice the aubergine into 1cm slices. Score the flesh into a cross-hatch pattern with a sharp knife.
• Mix together the maple syrup, pomegranate molasses (or lemon juice) and sesame oil with a good pinch of salt and grind of pepper.
• Soak the aubergine pieces in the marinade for at least half an hour.
• Heat a pan with a splash of vegetable oil until very hot. Fry the aubergines on both sides until they're sticky, slightly charred and soft.