For the salsa, place a frying pan on a high heat. Once the pan is very hot, add the chillies and cook for about 10 minutes, turning a few times until charred.

For the garlic and ginger oil, put all the ingredients into a small pan with ½ teaspoon of flaked salt and place on the lowest heat. Cook very gently for about 8 minutes, stirring occasionally, until the garlic and ginger have softened when mashed with the back of a spoon. Make sure not to heat the oil too much or the garlic will burn; if the oil does start to bubble, just remove it from the heat until it cools.

Cut the aubergines into 7cm x 2cm batons, then toss them together with 2 tablespoons of flaked salt in a large bowl. Transfer to a steaming basket (or colander which can sit over a large saucepan) and set aside.

Fill a large saucepan with enough water to rise 4cm up the sides. Bring to the boil on a high heat, then place the steamer (or colander) in the pan. Cover with the lid or seal well with foil, to prevent the steam escaping. Reduce the heat to medium and steam for 20-25 minutes, or until the aubergines are very soft but still hold their shape. Lift the steamer off the pan and transfer to the sink to drain for 5 minutes.

Transfer the drained aubergines to a large platter, drizzle over the remaining ½ teaspoon of vinegar, and season with ¼ teaspoon of flaked salt. Add the spring onions and gently mix them through. Spoon over the salsa, then drizzle over the garlic and ginger oil. Finish with the almonds and coriander and serve.