Smoked Miso Eggplant

• 5 logs Japanese charcoal (binchotan)
• 3 medium–large eggplants (aubergines)
• 1 litre (35

Fire up the charcoal by burning it over a gas flame for 30 minutes then transfer to a hibachi (barbecue grill). Leave the hot charcoal to burn for 15 minutes before using, and place a grill or wire rack on top to heat.

Meanwhile, cut two of the eggplants into quarters, lengthways. Remove the seeds and spongy part, leaving the skin and about 2