Spicy Eggplant & Young Jackfruit Salad

Using a large sharp knife, cut the jackfruit in half lengthways to make it easier to work with. Carefully cut away the tough outer rind and discard. Thinly slice the jackfruit flesh, placing the pieces in water as you go, to stop them discolouring.

Drain the jackfruit, place in a saucepan and cover with cold water. Weigh the jackfruit down with a small plate to ensure all the fruit is submerged. Slowly bring to the boil, then reduce the heat and simmer for 20 minutes. Drain well. When cool enough to handle, squeeze out any excess liquid.

Meanwhile, cut the eggplant into 4cm (1 inch) batons and place in a colander. Sprinkle with the salt and leave to sit for 30 minutes. Rinse the salt off the eggplant and pat dry with paper towel.

Heat about 1cm (0.4 inch) of oil in a wok or frying pan and cook the eggplant over medium heat in two batches, for about five minutes per batch, until soft and golden brown. Remove from the pan and drain on paper towel.

Drain any excess oil from the wok, wipe the wok clean and return to the heat. Add one tablespoon oil of and cook the garlic, ginger and chilli over medium heat for one minute, until fragrant.

Now add the eggplant and jackfruit. Toss to combine, then toss the soy sauce, lime juice, sugar, pepper and chilli sauce through. Finally, add the sesame oil, sesame seeds and spring onion and toss to combine. Serve with rice crackers.