Preheat the oven to 200 °C (180 °C fan) and halve the aubergines lengthways. Score the cut surfaces in a diamond pattern without cutting through the skin.
Stir the miso, sake, maple syrup and sesame oil into a smooth glaze. It should be spreadable and even.
Lay the aubergines cut-side up on a baking tray and brush them with the miso glaze. Work it well into the cuts so the glaze can soak in.
Bake the aubergines at 200 °C for 25–30 min, until the flesh is soft and the surface looks dark and lightly caramelised. If they brown too quickly, cover them loosely.
Leave to rest briefly so the glaze sets and the aubergines stay juicy.
Sprinkle with spring onion and sesame seeds and serve hot.
Good to know
This dish is simple and still full of depth. Dark and savoury outside, soft and almost creamy inside. Exactly the kind of roast veg that tastes really good without much effort.
Swaps
Sake → dry white wine, or a little rice vinegar with water (similarly aromatic, no additives) | Maple syrup → date syrup (more minerals, unrefined) | Sesame oil → olive oil (more monounsaturated fatty acids) | Spring onion → chives (milder)
Allergens
Contains soya and sesame; for children, serve only lightly caramelised, and during pregnancy well-heated miso and fully cooked aubergines are generally the better choice.
