1

Preheat the barbecue, then make a marinade by whisking together the mirin, white miso paste, maple syrup, sesame oil, chilli flakes and some freshly ground black pepper.

2

Halve 6 small aubergines lengthways (or 3 large aubergines) then score the flesh and brush with three-quarters of the marinade. Set aside to marinate for 30 minutes. Barbecue the aubergines, flesh-side down, for 10-15 minutes until soft and charred – keep them moving while they’re cooking to prevent the flesh sticking to the grill.

3

Mist the skin of the aubergines with cooking spray then carefully turn and barbecue on the other side for 5-8 minutes. Remove from the barbecue and brush the charred tops with a little of the remaining marinade. Arrange on a platter, drizzle with the last of the marinade, then serve garnished with spring onions, a handful of fresh coriander leaves and crispy fried onions.