Slice the aubergine in half, and use a knife to score a criss cross pattern, around ⅔ the way through the aubergine.
Add some oil to a pan, and fry on medium heat on each side for a few minutes.
Mix the miso, soy sauce, sesame oil and maple syrup together to make the paste.
Spread the miso sauce over the scored side of the aubergine allowing it to fall into the cracks, and bake at 180°C for 20-25 minutes until bubbling and caramelised.
Serve with sticky rice, a drizzle of tahini for extra creaminess and some spring onions and pomegranate.
