Cut the aubergines into 3-4cm batons. Sprinkle them with salt and let sit for 20-30 mins. In the meantime, trim the ends of the beans, thinly slice the garlic and finely chop the spring onions. Cut the ginger into matchsticks and finely slice the bird's eye chillies.

Preheat a wok over high heat and add a shot of vegetable oil. Add the aubergines and cook over a high heat until tender and caramelised. Add the beans and stir fry for a further 2-3 mins. Add the ginger, garlic, spring onion whites and half the chilli. Stir fry for 2-3 more mins.

Season with salt, add the peppercorns, oyster sauce, and black vinegar. Finish at the last minute with the spring onion greens and remaining chilli.

Tip the beans into a food processor. Add 2 tbsp of sesame and a spoon of the fried ginger, garlic, spring onion, and chilli. Add a splash of black vinegar. Whizz until smooth and season with salt. Set aside.

To serve, spread a swoosh of white beans over the bottom of the bowl, add the stir fried, spicy veggies and top with crushed crackers and sesame seeds.