BBQ Miso and Honey Glaze Aubergine Recipe

If you plan to serve with rice, it’s a good idea to get the rice going before you start the aubergines, so that everything will be ready at more or less the same time.
Cut the aubergines in half lengthwise, then use the tip of a sharp knife to score the flesh in a criss-cross pattern – you need to cut quite deeply, but be careful not to cut through the skin. Next, put the 3 tbsp of oil into a frying pan and place over a medium heat. When hot, add the aubergines, criss-cross side facing down, and cook for five minutes, before turning and cooking on the other side for a further five minutes. Take the pan off the hob, and heat your grill to its highest setting.

Put the miso, honey, soy sauce, mirin and sesame oil into a small mixing bowl and whisk to combine, then place the fried aubergines on a baking sheet (cut-side up) and brush the miso mixture over them, working it into the criss-cross pattern as you go. Put the aubergines under the hot grill for about 5 minutes, until the topping is bubbling, then remove and transfer to a serving dish (with the cooked and drained rice, if using). To serve, thinly slice the spring onions, then scatter them over the aubergines together with the toasted sesame seeds and take to the table straight away.