A fusion of a Mediterranean vegetable, soaked in olive oil, with Japanese-inspired flavours and ingredients, this side dish melts in the mouth and delivers a taste sensation not usually associated with the shiny and beautiful, but sometimes bland aubergine.
Preheat the oven to 180C. Cut the stalk end off the aubergine and slice from top to bottom into 2cm wide slices. Lay on a baking tray and drizzle with olive oil, turning the slices over, to cover each side. Bake for 15 minutes, until soft.
Make the glaze by mixing the miso paste, sesame oil, soy sauce, maple syrup and lemon juice together.
Once the aubergine slices have softened, pour the glaze over them, return to the oven and cook for a further 10 minutes, until they are starting to brown and crisp up at the edges.
Remove from the oven, sprinkle with sesame seeds and serve immediately.