Miso Aubergines

In a flat dish combine 5 Tbs brown miso paste (I find mine in Holland & Barrett or Waitrose), 4tbs honey along with 10tbs hot water. Halve your aubergines and deeply score the flesh into cross hatch. Sit them flesh side down in the marinade for half an hour at least. Smear a bit more miso paste on top and a drizzle of honey. Then place on a baking tray flesh side up and make a tin foil/baking parchment parcel around them as you would with fish.. Bake in the oven for 30 mins at 200•C. Undo the parcels and put back in the oven for a further 20mins or until golden and tender. Once out of the oven drizzle with a little light soy sauce and sprinkle with sesame seeds, chopped spring onion and fresh chilli. It’s great cold too!