Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.
Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side down in the pan, then season with sea salt and black pepper.
Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
Deseed the chilli and ﬁnely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.
After a few minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.