Chop the aubergine stem and cut in quarters lengthways. Soak in water for around 5 minutes, then drain and wipe dry. Place the quartered aubergines on kitchen paper on a microwave safe plate, cover and cook for 3-4 minutes (500w). Let stand for a few minutes. Divide into long strips and then squeeze to get rid of excess water.
To make the sauce, add the seasoning to the sesame paste in the order listed in the ingredients and mix. Slice the spring onions finely, rinse and drain, then slice again in half. Cut the mint/basil leaves in half lengthways then into 5mm wide strips. Place the aubergine on a dish and add the sauce, coating it well. Then scatter the spring onions and mint/basil leaves on top.
Recipe from Harumi's Japanese Cooking, By Harumi Kurihara, Published by Conran Octopus ltd. Click here to buy the book.