Sticky Miso-Glazed Aubergine

Preheat the oven to 200°C/180°C fan. Line a baking tray with baking paper so the glaze does not stick later.

Halve the aubergines lengthways, then score the flesh in a criss-cross pattern without cutting through the skin. Brush the cut sides with olive oil and place them flesh-side up on the tray.

Roast for 25–30 minutes, until the aubergine is soft in the middle and lightly golden at the edges.

While the aubergine roasts, mix the miso paste, maple syrup, soy sauce, rice vinegar and sesame oil in a small bowl until smooth. Taste the glaze: it should be salty, sweet and slightly sharp.

Spoon or brush the glaze generously over the roasted aubergines, letting some run into the scored cuts. Return to the oven for 5–8 minutes, until sticky and bubbling at the edges.

Transfer to plates and scatter with sliced spring onions and sesame seeds. Serve hot with rice, greens or a simple cucumber salad.