Aubergine in mirin, soy, garlic and ginger

Method

1. Preheat the oven to 200C/fan 180C/gas 6. Halve each aubergine lengthways, then cut each half into 4. Slash each piece, not too deep, on the flesh side in a criss-cross pattern. Brush all over with oil, transfer to a roasting tin and season. Cook for 20 minutes, turning halfway, until golden and tender. Drain on kitchen paper.
2. In a large frying pan, heat the mirin, soy sauce, ginger and garlic over a medium-low heat. Add the aubergine, skin-side down, and braise for 10-15 minutes or until the bottoms are really dark. Remove from the heat and set aside for 5 minutes. Transfer to a serving plate and sprinkle with the shichimi pepper to serve.