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Preheat the oven to 200°C (180°C fan).
Score the aubergine flesh and brush with a mixture of miso, maple syrup and olive oil.
Roast for 30–35 minutes until soft and caramelised.
Meanwhile, blend the cannellini beans with olive oil, lemon juice, garlic and seasoning until smooth and creamy.
Lightly sauté the greens in sesame oil until just wilted.
Spread the white bean purée onto a plate as a smooth base.
Place the roasted aubergine on top and add the sesame greens alongside.
Finish with sesame seeds for crunch and visual contrast.