This dish is a Japanese pub favourite: it eleveates the humble aubergine to another level. It is normally done with baby aubergines, but is easily adapted for larger vegetables.
Pre-heat the oven to 200'C
Slice the aubergine crosswise into 1cm slabs. Drizzle with sesame oil. If the flavour of sesame oil is too strong, it can be cut down with a neutral oil.
Place the sliced aubergine on a lined baking sheet, and bake until they just begin to form a golden crust.
Cut the spring onions into 3cm batons, then finely slice lengthwise. Leave to soak in cold water until needed.
Meanwhile, mix the remaining ingredients to obtain a loose paste. Taste to adjust the seasoning; if the miso paste is too salty, add more mirin or sugar to balance out the salt.
When the aubergine is ready, take out the oven and turn over each slice. Generously dollop each slice with miso, and return to the oven.
Bake until the miso begins to char around the egdes.
Garnish with spring onions slivers, and serve immediately.
«This miso paste can be used to glaze other vegetables such as broccoli or asparagus, but it is also lovely on baked fish such as salmon or mackerel.»