Cut the aubergine into one-inch thick circles, place in a bowl and season generously with salt then set aside for 15 mins (this draws out the moisture and will give the aubergine a better sear).
Finely slice your radishes and set aside.
Now to make the sambal, peel the garlic, ginger and shallots.
Add the garlic, ginger, shallots, chillies and makrut lime leaves (or lemongrass) into a blender and pulse into a chunky paste.
In a frying pan, pour in 3 tbsp of olive oil, add the sambal paste and 1 tbsp of Demerara sugar. Cook this on a medium to low heat for 5 mins until fragrant.
Once the sambal is cooked, pour this into a bowl with soy sauce and honey. Mix this all together to create the final sauce and season to taste.
Heat up some olive oil in a frying pan on a medium to high heat until the oil is very hot.
Place the aubergines in the pan and sear for 6 mins on each side or until golden brown.
Add a generous knob of vegan butter to the frying pan. Whilst the butter is melting, pour in the sambal mix and use a spoon to baste the aubergine slices for 1-2 mins.
Garnish with some coriander and radishes and serve on a bed of rice.