1 aubergine, small, or 2 Asian eggplants
2 tbsp of groundnut oil
hatcho miso marinade:
1 tbsp of hatcho miso paste
1 tbsp of runny honey
1/2 tsp toasted sesame oil
5 tbsp of hot water
to serve:
1 tbsp of sesame seeds
1 spring onion, finely chopped




