Cut the aubergines lengthways into 6 wedges, then cut the wedges into 2 pieces. Heat a griddle pan til hot, brush the aubergines with 1tbsp olive oil and grill in batches, for about 2 minutes on each side, til there are char lines and the aubergines are softened a little. Remove from the pan and set aside. In a wok heat 1tbsp olive oil and cook the onion over a high heat for a few minutes, stirring all the time. When the onion is starting to caramelise add the red curry paste and cook for 30 seconds. Stir the coconut cream into the pan, allow to melt a little, then stir in 300ml hot water. Mix well, bring to the boil and bubble for 2 minutes to thicken the sauce slightly. Lower the heat and stir in the aubergine pieces and the cherry tomatoes, simmer for 5 minutes, season with salt and black pepper and serve with rice.
