Fresh

• 2 large eggplant (aubergines), halved lengthways and scored in a crisscross pattern

Pantry

• 100 ml (3½ fl oz) sunflower oil
• ½ cup (125 ml) red miso
• 2 tablespoons light brown sugar
• 2 tablespoons mirin
• 1½ tablespoons sesame seeds

Slice 5 mm (¼ inch) off the skin side of the eggplant halves so that they will sit flat in the pan.

Heat half the oil in a large frying pan over medium heat. Place two of the eggplant halves in the pan, flesh side down. Cook for 3–4 minutes, until golden brown, then flip over. Cover with a lid and cook for a further 4 minutes, until the eggplant is soft and cooked through.

Remove the eggplant from the pan and wipe away any excess oil with paper towel. Repeat with the remaining oil and eggplant halves.

Preheat the grill to medium–high.

Place the eggplant in a shallow baking tray. Mix the miso, brown sugar and mirin in a small bowl. Spread the miso mixture over the cut side of the eggplant and grill for 2–3 minutes until the miso sauce is warmed through. Sprinkle with sesame seeds and serve.