Some people like eggplant in ratatouille but I prefer Asian flavours. This is from My New Roots by Sarah Britton (Clarkson Potter, 2015), really yummy way to bake eggplant.

2 eggplants
knob coconut oil, olive oil or ghee
2 Tbs white miso
1 Tbs brown rice vinegar
1 Tbs tahini
1 tsp maple syrup (I used rice malt syrup)
2 Tbs sesame seeds
3 Tbs minced chives or spring onion if using

Preheat oven to 200C. Line a baking tray with baking paper.

Slice the eggplants in half lengthwise. Score the flesh on the diagonal and rub with oil. Put the pieces cut side up on the baking sheet and roase until soft, about 20-25 mins.

Whisk all the glaze ingreds except sesame seeds in a small bowl.

Toast the sesame seeds in a dry pan until fragrant, about 5 mins.

When eggplants are soft, remove from oven and turn on the grill. Paste the glaze all over the eggplant and sprinkle with sesame seeds. Grill for 2-4 mins until the glaze begins to brown.

Sprinkled chives/spring onions on top and serve with steamed rice.