Step 1

Preheat your oven to 190ºC (375ºF). Wash the aubergine and cut it in half lengthwise.

Step 2

Using a small sharp knife cut a criss-cross pattern into each of the aubergine halves.

Step 3

Mix the miso paste, tamari, vinegar and water in a small bowl until smooth.

Step 4

Place your aubergine halves on a lightly greased baking tray, criss-cross pattern facing up. Gently spoon the miso mixture onto them, covering the top of both halves.

Step 5

Roast in the oven for 15 minutes or until the aubergine is softened and caramelized around the edges.

Step 6

Sprinkle with sesame seeds (optional) - I've used a tangy spice blend by Wicked Kitchen on this occasion which gives it a special kick!

Step 7

Serve the aubergine halves with rice and steamed veggies.