2 aubergines

2 tablespoons grapeseed or other light-flavoured oil 

Toasted sesame seeds 

For the miso topping:

3 tablespoons dark or medium coloured miso 

1½  tablespoons caster sugar

1½  tablespoons mirin

¾  tablespoon sake

1. Combine the miso topping ingredients in a small pan and heat gently until the sugar has dissolved, stirring all the time. When it comes to the boil turn up the heat to medium and keep stirring until it begins to thicken a little. Be careful it does not catch on the bottom of the pan. Leave to cool.

2. It is important not to trim the aubergines as you want to retain the whole shape in cross section. Cut the aubergine in half lengthways. Take each half and with a small knife slice diagonally down as far as but not through the skin 3 or 4 times in one direction and then again in the other so you end up with a diamond crosshatch pattern. Finally cut carefully all round the inside edge. 

3. Heat 2 tablespoons of oil in a large non-stick frying pan and add the aubergine halves cut side down. Depending on the size of your pan you may need to do this in two batches, in which case you will need 2 more tablespoons of oil for the second batch. Cover and cook for 5 minutes or until browned. Turn them over and continue cooking with the lid on for another 10 minutes or until they are completely cooked through. Take care when removing the lid as they may spit.

4. Spread about 1 tablespoon of the topping on each of the aubergine halves and place them on foil under a hot grill for a few minutes until they start to caramelise. Remove from the grill and sprinkle over some toasted sesame seeds. Serve on individual plates or on a sharing platter. This is best eaten with a small spoon.