for the aubergines (eggplant)

• To prepare the aubergines cut them in half lengthwise.
• Score the flesh with the tip of a sharp knife making a diamond pattern ie. long diagonal incisions across the entire surface of the eggplant (without cutting too deep) and repeating the same from the other side.
• Sprinkle the cut side of the eggplant with excess salt and rub onto the flesh.
• Place the eggplant salted flesh down on a wire rack over a sink or baking tray to catch the moisture coming out. Leave them for at least 30 minutes, prepare the glaze in the meantime.
• Combine the miso paste, vinegar, honey and 1 tablespoon mirin in a small pot. Bring to a simmer while whisking and set aside.
• Heat up a pan on high heat and add a tablespoon oil. Place the eggplants with the skin side down in the pan and cook for about 5 minutes or until the flesh has turned golden brown.
• Turn the eggplant around and cook the skin side for another 3 minutes. Once cooked place the eggplants on a wire rack sitting on top of a oven tray.
• Using a brush glaze the eggplants with the miso glaze and sprinkle with sesame seeds.
• Bake in a pre-heated oven at 180°C (355°F) for about 20-30 minutes or until the eggplants are cooked.
• Use a skewer to check the doneness by inserting into the eggplant; you should not feel any resistance.
• For the garnish, shave the red onion on the mandoline and season with salt. Leave for at least 10 minutes and strain off the liquid from the onions.
• Slice the white radish on the mandoline and marinate in the remaining mirin.
• To plate up, arrange the radish and onion on top of the eggplant. Sprinkle with the sprouts and serve warm.