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Preheat the oven to 220°C. Trim and chop the aubergine into 2cm chunks. Transfer to a baking tray, drizzle with olive oil, season with salt and pepper, toss and bake until softened and golden, 20-25 mins.
Peel and finely grate the ginger and garlic in a small bowl and stir the yellow curry paste through.
Meanwhile, add a drizzle of olive oil into a saucepan over medium heat. Once hot, fry the curry paste until fragrant, then pour in the vinegar and cook, stirring consistently, until evaporated. Pour the stock and let it come to the boil, reduce the heat and gently simmer. Before serving, stir the miso through, taste and season with salt, pepper and some more rice vinegar, if needed.
Share the rice between bowls and ladle the broth in. Top with the aubergines and garnish with crispy shallots and drizzle over with chilli oil. Garnish with coriander.