Cut the aubergine into thick slices or cut into 1” cubes and put on skewers
Before cooking, brush the aubergine with oil and season (when grilled this will make it crispy on the outside but soft in the middle)
Grill the aubergine, turning every so often to allow it to get a good colour, a little char will be totally fine
Mix all the other ingredients in a bowl, when the aubergine is nearly finished cooking start brushing the Japanese sauce all over it. Keep some dressing to pour over the aubergine when it’s finished cooking