Preheat the oven to 200°C (180°C fan) / gas 6. Lay 2 medium aubergines, sliced lengthways, in a single layer in a roasting dish. Score the flesh diagonally both ways with the tip of a knife.
Sprinkle with a little salt and leave for 15 minutes to draw out the moisture, then pat dry with kitchen paper.
In a small bowl, whisk 2 tbsp white miso paste, 2 tbsp honey, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp minced ginger and 2 minced garlic cloves until smooth.
Brush a third of the glaze over the aubergine and roast for 20 minutes. Brush on the next third and roast for another 10 minutes. Meanwhile, finely slice 1 spring onion and get any sides ready, like rice.
Brush on the last of the glaze. Plate up and sprinkle with 1 tbsp sesame seeds and the spring onion. Best served with rice and a slaw.
Love miso? Try it in my roast pumpkin soup, or serve this alongside my chicken katsu curry.
BIFF, BOSH, NOSH!
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