Step 1

Stir the vinegar, sesame oil, sugar, soy sauce and chilli sauce in a small bowl until the sugar dissolves.

Step 2

Add enough peanut oil to a large deep frying pan to come 2cm up the side. Heat over high heat. Cook one-third of the eggplant for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant, reheating oil between batches.

Step 3

Arrange the eggplant on a serving plate. Drizzle over the dressing and sprinkle with the sesame seeds and chilli.