Preheat your oven to 190ºC (375ºF). Wash the aubergine and cut it in half lengthwise.
Using a small sharp knife cut a criss-cross pattern into each of the aubergine halves.
Mix the miso paste, tamari, vinegar and water in a small bowl until smooth.
Place your aubergine halves on a lightly greased baking tray, criss-cross pattern facing up. Gently spoon the miso mixture onto them, covering the top of both halves.
Roast in the oven for 15 minutes or until the aubergine is softened and caramelized around the edges.
Sprinkle with sesame seeds (optional) - I've used a tangy spice blend by Wicked Kitchen on this occasion which gives it a special kick!
Serve the aubergine halves with rice and steamed veggies.
Notes
vinegar: instead of apple cider vinegar, you can also use rice vinegar
miso paste: you can use brown miso to glaze the aubergine. The flavor will be slightly different, but still delicious!
spicy: I love to add a little spice! Either by drizzling sriracha or sprinkling chilli flakes or shichimi over the glazed aubergine
storage: the roasted aubergine is best enjoyed right away but you can also store it in an airtight container and reheat for up to 3 days.