Tender roasted aubergine halves brushed with a glossy miso, mirin and sake glaze, finished under the grill for a deeply savoury, caramelised crust with a hint of oceanic saltiness from salicornia salt.

INGREDIENTS
• 2 large aubergines, halved lengthways
• 3 tablespoons white miso
• 1 tablespoons mirin
• 1 tablespoons sake
• 1 teaspoons sesame oil
• 1/2 teaspoons salicornia salt
• 1 sesame seeds, to garnish
• 2 spring onions, thinly sliced, to garnish

STEPS
1. Score the aubergine: Preheat your oven to 200°C (390°F). Line a baking tray with baking paper. Using a sharp knife, score the cut face of each 2 large aubergines, halved lengthways half in a deep crosshatch pattern — cut down about 2cm into the flesh at 2cm intervals in both directions, being careful not to cut through the skin. This helps the flesh cook through and absorb the glaze.

2. Roast until tender: Brush the scored flesh generously with a neutral oil or a little extra sesame oil. Place cut-side down on the lined tray and roast for 20–25 minutes until the flesh is completely soft and tender all the way through when pierced with a skewer or knife tip. The skin should be wrinkled and the flesh slightly collapsed.

3. Make the miso glaze: While the aubergine roasts, whisk 3 tablespoons white miso, 1 tablespoons mirin, 1 tablespoons sake, 1 teaspoons sesame oil and 0.5 teaspoons salicornia salt together in a small bowl until completely smooth and combined. The glaze should be thick, glossy and spreadable. Taste it — it should be intensely savoury, sweet and slightly salty.

4. Glaze the aubergine: Remove the aubergines from the oven and flip them cut-side up. Switch your oven to the grill setting on high. Spoon the miso glaze generously over the scored flesh of each half, spreading it into the cuts so it seeps into the crosshatch pattern.

5. Grill until caramelised: Place the glazed aubergines under the hot grill for 4–5 minutes, watching closely, until the glaze bubbles, darkens and caramelises at the edges. You want deep colour and a slightly charred look on the high points — this is where all the flavour is. Don't step away; the miso can go from perfectly caramelised to burnt in under a minute.

6. Garnish and serve: Transfer the aubergines to a serving plate. Scatter 1 sesame seeds, to garnish and 2 spring onions, thinly sliced, to garnish generously over the top. Serve immediately while hot, either as a side dish or as a main with steamed rice.

NOTES
White miso (shiro miso) is sweeter and milder than red miso — it caramelises beautifully under the grill without burning as quickly. Scoring the flesh in a deep crosshatch is not just decorative; it allows the glaze to penetrate into the aubergine and helps the flesh cook evenly and quickly. The salicornia salt adds a mineral depth that works in harmony with the umami of the miso rather than competing with it. If you don't have sake, dry sherry or a splash of dry white wine works as a substitute.