I first tried this dish in a Japanese restaurant in Sheffield and I was surprised how well miso and aubergine went together. So I had to recreate the dish and boy is it good.

The soft aubergine flesh with the sweet miso is a real indulgence. Again surprisingly easy to make and delicious.

I make the miso sauce like you would for the classic Nobu “Black Miso Cod” recipe. It keeps for 3 weeks in an air-tight container in the fridge so you can use it multiple times and trust me, you will want to.

Once your miso marinade is cooked and cooling, you can bake the aubergines. Season with salt and pepper and fry in a shallow pan until a little golden brown. Bake for 45 minutes at 170°c for 45 minutes.

Once your aubergines are baked, spread miso marinade over the flesh of the aubergine and grill for 5 minutes. sprinkle with chives and toasted sesame seeds and it’s ready to serve.

A great delicious starter for a Japanese dinner and very easy to make.

The soft aubergine will almost melt in your mouth with the silky miso marinade, a real tasty treat.