When I tested this recipe, I was told that it was the best aubergine/ eggplant dish I’d ever made – praise indeed from someone who doesn’t particularly like aubergine/eggplant. And what’s more, it’s so easy to make. Shichimi togarashi is a Japanese spice blend based on chilli, orange peel, sesame seeds, Szechuan pepper and seaweed. It’s not essential here, but it does add an aromatic chilli zing to the final dish. You can find it in large supermarkets or Asian grocers.