Cambodian Roasted Aubergines with Ginger and Coconut

Like many Cambodian dishes, these aubergines have a mix of Thai and Chinese flavours. It works beautifully, with the tender chunks of roasted aubergine soaking up the creamy coconut sauce. The main spice here is black pepper, which is often used in Cambodian cooking instead of chilli – add an extra half teaspoon if you want an extra kick.