This is a classic Japanese way of eating aubergine and is really easy. All you do is to slowly roast them in the oven until tender, spoon over a thick, gloopy, Miso dressing and toast under the grill for 5 minutes until the Miso dressing caramelises. When roasted long enough, the aubergine has a creamy, melting texture. The salty-sweet, sticky, scorched dressing works really well with the smoky flavours of roasted aubergine. Scatter over some toasted sesame seeds for bit of crunch, stir fried spring onions, and freshly chopped coriander and you have the perfect food for scooping up and eating with plain rice. Aubergines are in season right now, so are super cheap in the supermarkets. Pick some up and try this.
Slice the aubergines lengthways in half. With a small knife, score the flesh of the aubergines diagonally, slicing a diamond pattern into the cut side. Roast in a preheated oven at 200C for at least 40 minutes until the aubergine flesh is very tender. To make the Miso dressing add 2 tablespoons of white miso paste to a saucepan along with 1 tablespoon each of sugar, soy sauce, sake and mirin. Gently heat and stir the ingredients together. When the aubergine is tender, remove from oven and spoon over the dressing. Put under a pre-heated grill for 3 to 5 minutes until the sauce caramelises. Scatter over toasted sesame seeds. Serve with plain white rice.