Sweet miso-glazed aubergine

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Step 1

Stir all the ingredients together until the sugar has dissolved.

Step 2

Cut the aubergines in half lengthways and score the esh in a diamond pattern, about 5mm deep (this will help them cook evenly and absorb the glaze).

Step 3

Toast sesame seeds in dry pan first if needed. Then pour the oil into a deep frying pan to a depth of about 1cm, then heat over a medium heat. (Big central job, lowest heat)

Step 4

Add the aubergines and fry for 5 minutes on each side, until the flesh has browned and softened and the skin is glossy and brittle. (Turn every 2.5 mins to help understand cooking progress). Remove and drain on kitchen paper.

Step 5

Spoon the sweet miso sauce onto the scored side of each aubergine. Making sure this is spread evenly, across the whole surface helps, as well as gently pulling the aubergine sides to allow it to seep into the grooves. Place under a hot grill (180C in our oven, grill pan sat on middle shelf, with baking tray with aubergines on top) for 5-10 minutes; the glaze should bubble and brown and be absorbed. Garnish with sesame seeds and serve.