Oven cooked aubergine has a satisfyingly meaty texture. Topped with this sweet miso glaze and chopped walnuts. It makes a delicious starter, suitable for vegetarians and vegans.
Pre heat the oven to 190 degree C/fan 170degree C/gas mark 5.
Cut the stalk off the aubergines. Using a vegetable peeler peel stripes into the skin from top to bottom, leaving half of the skin in place. Then cut the aubergines into discs, 1.5cm thick.
Line a large baking tray with baking parchment and place the aubergine slices on top, make some ( criss cross) incisions in the top of each slice, being careful not to cut right through them.
Using a pastry brush, smear the vegetable oil over both sides of the aubergine slices. Place them in the oven, and cook for 15 minutes.
Spread the walnuts over a small baking sheet and toast them in the oven for 7 minutes. Take them out of the oven and let them cool slightly before chopping them coarsely. Keep to one side.
In the meantime, make a miso glaze by combining the miso, mirin, sake and sugar in a small saucepan. Heat until they start to boil, and then the heat down and leave to cool slightly.
When the aubergine slices look lightly browned, remove them from the oven. Add the grated ginger to the miso glaze and mix thoroughly, then brush the glaze over the tops of the slices and put them back in the oven for 5 minutes.
Add the walnuts to the remaining miso glaze and use this to top the aubergine slices. Cook for a further 5 minutes in the oven.
Serve hot or warm on individual plates, or on a large plate to share. If you want to garnish with the spring onions or sesame seeds, do this at the last minute.