Sticky miso, tahini aubergines 

Cut aubergines in half lengthways and score the flesh in a criss-cross pattern. 

Brush with oil, then sear in a hot pan on both sides until golden. 

Transfer to a tray and roast in a moderate oven until soft all the way through, you don’t need it too hot, this stage is about softening, not colouring.

Meanwhile, whisk together 

- miso

- ⁠soy sauce

- ⁠tahini

- ⁠vinegar 

- ⁠maple syrup

tasting until it’s sweet, creamy and a bit salty. 

Brush the glaze over the aubergines and return to the oven for 10 minutes. Repeat once more for extra stickiness with a little extra oil, I used sesame this time. 

Finish with chopped spring onion and sesame seeds, then loosen the leftover glaze with a little water and drizzle over before serving.