Place the eggplant on a baking tray and drizzle with olive oil, turning it so all the skin is covered. Bake until the skin is charred, the interior is very tender and collapsing, 20-25 minutes (time will vary depending upon the size of your eggplant).

Bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions until al dente. Drain, rinse under cold water and drain again.

When the eggplant is cool enough to handle, split it in half lengthways, and then scoop out the flesh and place it into a bowl (leave behind the skin). Add the garlic, tahini, chili crisp and stir vigorously to break up the flesh until it turns into a chunky dip. You can also use a fork if you need to mash the flesh. Taste and season with salt and pepper.

Divide the noodles between four bowls and then top each with some of the eggplant mixture (dividing it equally between the four bowls too), 1 teaspoon of sesame oil, some scallions (save some for final garnish) and then toss each bowl of noodles so the eggplant clings to every chubby strand. Season with salt and pepper, top with a drizzle of chili crisp, more scallions and sesame seeds. Serve immediately.