1) Preheat oven/grill to 175°C. Remove the head of the aubergine and microwave it on high for 2 minutes. Slice aubergine to half and gently score the flesh horizontally and vertically.
2) Prepare the sauce by mixing the garlic, Mak Tok’s Fire Chilli Paste, soy sauce and Chinese 5 spice together. Place aubergine on a baking tray and add all the sauce on the scored flesh of the aubergine.
3) Grill in the oven for 15 mins. Once done, drizzle some sesame oil and garnish with finely sliced spring onions.
Top tip: Generally, only the flesh of the aubergine is eaten in this dish but if you decide to eat the skin, rub some oil on it before grilling.