Miso aubergines

Preheat the oven to 200C or 180C fan.

Cut the aubergines in half and scour the flesh with a knife in zig-zags just before it cuts through to the purple side of the skin.

Heat 1 tbsp oil in a large saucepan, over low/medium heat. Fry 2 aubergines at a time, flesh side down, until the flesh is yellower and softened (roughly 8-10mins). Set aside and repeat for the other 2.

Lightly oil a baking tray, or line with parchment paper and place the pre-softened aubergines skin side down (flesh facing up).

Mix the miso paste, orange juice, soy, sesame oil, ginger and garlic in a small bowl, until combined.

Cover the aubergines with the paste and bake for 20mins (or until golden and bubbling (careful not to burn), Top with sesame seeds and spring onion. Serve with your favourite protein and steamed green veg.