5 baby purple aubergines, sliced in half lengthways
1 red chilli, deseeded, finely chopped
2 garlic cloves, finely chopped
2cm/1in piece fresh root ginger, peeled and grated
1 bunch enoki mushrooms, washed, stalks removed and small bunches separated
2 tbsp groundnut oil
2 spring onions, sliced lengthways and finely sliced
1 tbsp rice vinegar
1 tbsp mirin (sweet Japanese rice wine)
1 pinch sea salt flakes
1 tbsp toasted sesame oil
1 tbsp low-sodium light soy sauce