Heat the grill to medium-high. Put the dressing ingredients in a small saucepan and bring to a simmer over a medium-high heat. Reduce the heat to medium-low and simmer for 2 mins, then remove from the heat and set aside.

Season the aubergine slices with salt and pepper and brush over the vegetable oil. Arrange in a single layer on a baking tray and grill for 10 mins until dark golden brown and beginning to blacken.

Heat the oven to 200C/180C fan/gas 6. Put 4 tbsp of the dressing into a small bowl and set aside. Brush the aubergine slices with a third of the remaining dressing and roast for 5 mins. Repeat and roast for a further 5 mins. Brush with the remaining dressing and roast for a final 5 mins, then set aside to cool.

Put the tomatoes in a bowl with the red onion, rice vinegar, olive oil, the reserved 4 tbsp dressing and half the coriander, then season with salt and pepper and toss to coat. Leave to stand for 10 mins.

To serve, arrange the tomato salad on a platter, top with the sticky aubergine slices and scatter over the remaining coriander.