2 medium aubergines

30g red miso

120ml mirin

14g sugar

25mm piece ginger, grated

toasted sesame seeds & finely sliced spring onions to garnish


1. Peel 4 strips down the auberine to create a striped look

2. Cut the aubergine into slices about 35-40mm thick. Score the top in a criss cross pattern. Season and brush the top with oil. Roast at 200°c for 12 minutes

3. For the glaze put all remaining ingredients in a pan and warm until everything has melted together

4. Brush this all over the aubs and put under a hot grill for 3-4 minutes

5. Serve garnished with the sesame seeds and spring onions