Miso-glazed aubergine

1. Halve the aubergines and score the flesh in a criss-cross pattern, cutting all the way through the flesh but without cutting the skin. Put a large frying pan over a medium heat and add the vegetable oil. Fry the aubergine halves, skin-side down, for 5-7 minutes, until seared and softened. Turn the aubergines over, cover the pan with a lid, and fry for a further 5 minutes. The flesh should be cooked all the way through and browned. 

2. Meanwhile, put the white miso in a bowl with the mirin, sugar, sake and ginger, then mix everything together well. Preheat the grill to high and line a baking tray with foil.

3. When the aubergines are cooked through and browned, put them on the foil-lined tray, flesh-side up, and spoon over the miso mixture, using a teaspoon to make sure it really gets into the cuts and grooves. Put under the grill for about 5 minutes or until golden brown, caramelised and bubbling. Remove from the grill and sprinkle over the toasted sesame seeds and sliced salad  onions before serving.