Miso-glazed aubergines – video

How to make:

• Heat the grill to high. Halve 2 large aubergines lengthways and score the flesh in a criss-cross pattern.
• Heat 3 tbsp mild olive oil in a frying pan and fry the aubergines, flesh-side down, for 5 minutes, then flip and cook for 5 minutes more.
• Make a paste with 4 tbsp brown miso, 3 tbsp honey, 2 tbsp soy sauce, 3 tbsp mirin and 2 tsp sesame oil.
• Put the aubergines on a baking sheet and spread the flesh with the paste. Grill for around 4-5 minutes until bubbling. Sprinkle with toasted sesame seeds and sliced spring onions to serve.

Give our sticky tahini and miso aubergine wedges ago for another easy vegetarian main.