• Finely chop garlic. Roughly chop baby spinach leaves. Cut eggplant into bite-sized chunks. • Zest lemon to get a good pinch, then cut in half. • In a medium bowl, combine sweet soy seasoning, eggplant and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add lemon zest, ponzu sauce, the sesame oil and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the lemon dressing. Toss to coat and set aside.

• Return the frying pan to medium-high heat with enough olive oil to cover the base. Add cornflour and the plain flour to the eggplant, tossing to coat. • When oil is hot, dust off any excess flour from eggplant, then cook, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, add shredded cabbage mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. • Top with crispy Asian eggplant. • Drizzle over garlic aioli and garnish with crispy shallots. Enjoy!