1.Preheat oven to 220, then cut the aubergine in half long ways and slice lines in a crisscross pattern on the inside of the aubergine.

2.Now for the glaze, add the miso paste, honey, soy sauce, sesame oil in a bowl and stir until Smooth then pour over the aubergine making sure goes deep into the crisscross slices And place on a baking tray and cook for 20/25 min.

3.Once cook top with fresh coriander, sesame seeds & pine nuts. Enjoy