Wash and slice the aubergine in half lengthwise. Score in the flesh with a knife (see picture 1) cutting dip into in the flesh but making sure the skin does not get pierced. The diagonal cuts should be about 1.5 cm apart or not more than 1 inch (approx 2 cm). Repeat the same on the other side and with all the aubergine halves. Set aside.
Let's prepare the glaze by taking out a bowl and stirring together all the glaze ingredients. Mix well until everything is nicely homogenised. If the glaze is slightly too dense, add one spoon of water.
Take out a frying pan and put in a drizzle of oil which can be sesame oil, groundnut oil or even olive oil if you don't have any of the two.
Place the 4 aubergine halves into the frying pan and fry on each side for 3-4 minutes. Place on a hot pan - if the pan is not hot yet either wait or cook for longer.
Once this step was done, put all aubergine halves on the baking tray, which you can line with some parchment paper.
With the help of a brush, brush all the surfaces as well as inside the aubergines cuts so make sure they are all smeared well with the miso sauce glaze. Leave aside for about 5-10 min to marinade.
Turn on the oven and turn on the grill settings at 190°C /375°F. Place the aubergines under the grill and grill them for approximately 5-7 minutes until the tops are really dark and look well caramelised. Move them slightly down a level if this is happening too soon.
When all is ready, take out of the oven and scatter over some sesame seeds as well as (optionally) some finely chopped spring onions/scallions.
Serve immediately alongside nice and fluffy rice. Enjoy!
Notes
For miso paste I use Sanchi organic Genmai miso paste.For oil, as I mentioned, you can use groundnut oil, sesame oil or both. If you don't have any of those, olive oil or coconut oil will be just fine.I sometimes add spring onions/ scallions, it's very nice both, with or without.