Miso and yuzu barbecued aubergines

1. 1

   Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish.

2. 2

   Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours.

3. 3

   Light the barbecue, then wait until the flames have died down and the coals are white hot.

4. 4

   Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred - this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time.

5. 5

   To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.