• 4 aubergines (eggplants), cut in half lengthwise
• ¼ cup (70 g) miso paste
• 2 teaspoons sesame oil
• ¼ cup (60 ml) maple syrup
• ¼ cup (60 ml) warm water
• 1 cm ginger, finely chopped
• ½ teaspoon garlic powder
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• sliced spring onion (scallion) and red chilli, to garnish

Cut the aubergines in half lengthwise, then score each aubergine half with a diamond pattern, making sure not to cut right through to the skin.

In a bowl, whisk together the miso, sesame oil, maple syrup, warm water, ginger and garlic powder to make a marinade. Pour into a roasting tin and lay the aubergines, scored side down, in the marinade. Leave to marinate for 1–2 hours.

Preheat the oven to 200°C. Cover the roasting tin with foil and bake the aubergines for 30–35 minutes, until very tender. Remove from the oven, take off the foil and flip the aubergines over, then spoon some of the cooking juices from the tin over the aubergines. Sprinkle with a generous layer of sesame seeds, then return to the oven, uncovered, for another 5 minutes to toast the sesame seeds and give them a lovely crunch.

Serve garnished with spring onion and chilli slices. If you like, you can pour any remaining cooking juices into a small bowl and serve alongside the aubergine.