Ingredients
2 medium aubergines
2 tbsp sesame oil
Pinch of salt
1 tsp miso paste
2 tbsp mirin
2 tbsp rice vinegar
2 tbsp soy sauce (or tamari)
1 tbsp sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp parsley stalks, finely chopped
Small handful parsley leaves, chopped
1 lime (juice and zest)
Pinch of salt
1 tbsp sesame seeds
Steps
Preheat the oven to 180°C.
Score the aubergines diagonally in a crisscross pattern, cutting about halfway through the flesh. Be careful not to cut all the way through.
Brush the scored aubergines generously with sesame oil and sprinkle with a pinch of salt.
Place the aubergines on a lined baking tray and roast for 15 minutes until slightly softened.
While the aubergine is roasting, make the glaze: in a small bowl, whisk together the miso paste, mirin, rice vinegar, soy sauce, sugar, minced garlic, grated ginger, and chopped parsley stalks.
Remove the aubergines from the oven and generously brush the glaze over the scored surfaces, working it into the cuts.
Return to the oven and bake for another 10 minutes until the aubergine is tender and the glaze is caramelised.
Transfer to a serving plate. Squeeze fresh lime juice over the top, sprinkle with lime zest, chopped parsley leaves, sesame seeds, and a final pinch of salt.