Miso and yuzu barbecued aubergines recipe
 The umami flavour of miso paste works really well with aubergines; the ‘meaty’ flavours are lifted by the fragrant citrus sharpness of yuzu. Serve as a Japanese-style side dish or a vegetarian main for two. 8 baby aubergines or 2 large ones 8 baby aubergines or 2 large ones 50g/1¾oz miso paste1 tbsp honey2 tbsp yuzu juice1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt25g/1oz piece fresh root ginger, peeled and grated2 garlic cloves, crushed1 tbsp soy sauce 50g/1¾oz miso paste 1 tbsp honey 2 tbsp yuzu juice 1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt 25g/1oz piece fresh root ginger, peeled and grated 2 garlic cloves, crushed 1 tbsp soy sauce 1 tbsp sesame oil1 tbsp sesame seeds2 spring onions, shreddedfew coriander sprigs (optional) 1 tbsp sesame oil 1 tbsp sesame seeds 2 spring onions, shredded few coriander sprigs (optional) Method 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.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.Light the barbecue, then wait until the flames have died down and the coals are white hot. 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.To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. 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. 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. 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. 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. Light the barbecue, then wait until the flames have died down and the coals are white hot. Light the barbecue, then wait until the flames have died down and the coals are white hot. 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. 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. To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. Recipe tips Baby aubergines work best as they cook through more quickly, without burning the outside.