3 tbsp miso paste
1 tbsp mirin rice wine
4 spring onions
1 tbsp sesame seeds
Slice the aubergines in half inch thick circles and score the flesh. Place flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.
Mix the miso and mirin with the rice vinegar and 1 tablespoon of water. Brush half the glaze over the aubergine; grill for a further 8 to 10 minutes, brushing with the remaining glaze halfway, until tender.
Meanwhile, toast the sesame seeds (if using) in a dry frying pan until golden.
Place the aubergine on a bed of sticky rice. Trim and finely slice the spring onions, scatter over the aubergine with the sesame seeds.