2 medium aubergines
4 tsp white miso paste
2 tsp fruit syrup
1 tbsp soy or tamari
1 tsp rapeseed oil
thumb size piece of ginger, grated
3 cloves of garlic, grated
4 spring onion, cut thin on diagonal
2 tsp sesame seeds
1 tsp sesame oil
Preheat the oven to 180°C. Slice the aubergines in half length-ways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with grease-proof paper and lay the aubergines on top, cut sides up.
Mix the miso, fruit syrup, soy sauce, rapeseed oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Can add to a bullet. Make a crisscross pattern on your aubergines and lay onto a prepared baking sheet. Brush the paste over the aubergine flesh, making sure to get into the creases of the crisscross pattern, and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions, sesame oil, and sesame seeds, then serve.