Ingredients

For the aubergines:

• 2 medium-large aubergines
• 2 tablespoon Miso Paste
• 1 tablespoon sesame oil
• 1 tablespoon Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon maple syrup
• 2 tablespoon hot water

To garnish:

• 1 spring onion, finely chopped
• 1 teaspoon White Roasted Sesame Seeds

Instructions

1. Heat a skillet or fry pan on medium-high heat.
2. Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
3. To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
4. When the pan has warmed up, add the oil and add the eggplants skin side down (flesh facing up), flip after 4-5 minutes and fry on the other side. You may need to flip it a couple of times to get the eggplant to cook evenly. Just be careful as it will get softer.
5. Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
6. Fry for a few minutes further to add a bit more colour.
7. Garnish with sesame seeds and spring onion.