Ingredients

• 2 Japanese aubergines or 1 large purple aubergine
• vegetable oil
• for shallow frying
• 4 spring onions
• green part only
• 4 tbsp light (sweet) miso paste (available in some supermarkets and in Asian grocers)
• 2 tsp sugar
• 1 small knob fresh ginger
• 1 tbsp shoyu or light soy sauce
• 2 tbsp mirin

Directions

• Prepare the aubergines. Slice the aubergines in half lengthways
• keeping the stem end intact.
• Score the cut side of the aubergines diagonally
• forming a diamond pattern in the flesh.
• Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot
• add the aubergine halves
• cut side down. Fry the halves until lightly browned
• about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft.
• Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper.
• Preheat the grill to medium.
• Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl
• then stir in the shoyu or soy sauce and mirin.
• Place the aubergines onto a baking sheet
• cut-side up. Spoon the miso topping over the aubergine halves
• then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly
• but don't allow it to burn.
• Finely slice the spring onions.
• Place the grilled aubergines onto a serving plate
• scatter the finely sliced spring onions over the top and serve.