Preheat the oven to 180C fan
Split the aubergines lengthways and score the flesh with a sharp knife in a criss cross shape. Drizzle generously with the oil and bake on a lined tray for at least 20 minutes until fully cooked through. Check half way through to see if are any bits of aubergine that need a drizzle of olive oil to help them cook through fully. When they are ready the aubergines will be puckered up with the criss cross slices spreading out, golden on top and the flesh will be juicy and moist. If they need more time, then keep them in the oven, checking every 5 minutes.
In a small bowl, mix together the miso, mirin, and sugar, then loosen the sauce with 10ml of room temperature water. Using a brush or spoon, spread the sauce over the aubergine in a layer about 3-4mm on top, making sure you take it to the edges of the aubergine.
Put the aubergines back in the oven for a further 5 -7 minutes - the sauce will be bubbling and golden and sticky. If you like it more charred, then pop under the grill for 1 minute before serving.
Serve with sticky rice and steamed broccoli and garnish with chillies, spring onions and sesame seeds.

Miso Aubergine

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