Sichuan pepper roasted eggplant with crispy chilli tofu

Ingredients

• 2 eggplants, halved lengthwise
• 2 tbsp sesame oil
• 2 tbsp Asian chilli bean paste (doubanjiang)
• 1 tsp Chinese five spice
• 3 tbsp rice wine vinegar
• 300g firm tofu, crumbled
• 1 tbsp vegetable oil
• 4 eschalots (French shallots), thinly sliced
• 1 tbsp Shaoxing cooking wine
• 1 tsp salt flakes
• 200g Asian salad mix
• chilli flakes, to serve