Sweet miso-grilled aubergine

Serves 4

• 4 aubergines
• 0 Oil
• 150g miso
• 3 tbsp mirin
• 3 tbsp sugar
• 1.5 tbsp water
• 0.75 tsp vinegar
• 30g pine nuts
• 40g pomegranate seeds

Step 1
Cut the aubergines in half lengthways and score the flesh in a diamond pattern about 0.5cm deep.

Step 2
Pour enough oil into a deep frying pan to come 1cm up the sides, and heat over a medium flame.

Step 3
Add the aubergines and cook on both sides until the flesh has browned and softened and the skin goes glossy and brittle.

Step 4
Carefully lift out and drain on a plate lined with kitchen towel.

Step 5
Stir together the miso, mirin, sugar, water and vinegar, then spoon this over the scored side of each aubergine half.

Step 6
Put the dressed aubergines under a hot grill for five to 10 minutes, until bubbly and caramelised, then cut into bite-size pieces.

Step 7
Scoop the rice into bowls, top with the aubergines, and garnish with the pine nuts and pomegranate seeds.