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Pop 100g of the peanuts into a blender with the chilli flakes, a good pinch of salt, and a good glug of oil. Blend until a loose paste forms. Add the rest of the peanuts and pulse until you have a textured peanut butter. Set aside.
Pop the herbs, olive oil, vinegar, roast garlic & sugar into a blender (or use a stick blender & a beaker) with a good pinch of salt. Blitz until a semi-smooth paste. Taste, adding more salt if needed, and a splash of water.
For the leeks, heat the oil in your fryer or wok to 165 degrees. When hot, add the leek and cook until just golden. Remove & season well with salt.
Cut each into 6-8 wedges, depending on the size. Drizzle liberally with oil & season with salt. Heat a large frying pan until hot. Brown each side of the wedges of aubergine until golden brown & cooked through. Note, don’t cram into the pan too much – you will need to do it in batches!
To serve, place a good dollop of the peanut butter on the plate. Pop the cooked aubergine wedges onto a plate. Spoon over the green sauce then finish with the crispy leeks and mint leaves.