You could use a bought tandoori paste here, but I like to make a batch and use it for a couple of meals over a week or so. This is quite a mild paste – add more chilli if you want it a little fiery.
Nam prik is a classic Thai sauce that works really well with eggplant. Smoking the eggplant adds another dimension of flavour here, but be sure to get the strips in the nam prik as soon as you can while they’re still warm to allow the eggplant to soak up the flavours. This is a good dish warm or cool, and I like it with rice and a side of grilled fish, as pictured at right.