Heat the oven to 180°C fan and pop a baking dish in the middle rack of the oven.

To hasselback the aubergines, stick a chopstick a quarter of the way through the aubergine from top to tail, then slice 1cm thick rounds, hitting the chopstick as a guide. Rub salt between each layer and set aside for 10 mins.

Squeeze the aubergines over a sink to release the excess water. Place them into the centre of the hot baking dish. Drizzle olive oil all over, ensuring to coat between each aubergine layer. Add the water to the base of the tray and season the aubergines with a good sprinkling of salt and pepper. Foil the dish very tightly or use a well-fitted lid and roast for 40 mins.

Meanwhile, in a small bowl, combine the sweet and sour sauce ingredients and mix well.

When the aubergine cooking time is up, remove the foil and pour the sauce into the aubergine layers. Drizzle a glug of of sesame oil all over the surface of each aubergine. Return to the oven, with no foil, for 20 mins or until the aubergines are caramelised and jammy.

Remove the aubergines from the oven and leave to cool for 5 mins. Sprinkle with the sesame seeds then enjoy with your choice of carb and protein. If meal prepping for the week, allow to cool completely then transfer to a container and store in the fridge until ready to eat.