Heat the oven to 200C/fan 180C/gas 6.
Score a criss-cross pattern into the flesh
of the aubergines. Brush with 1 tsp oil and
season. Put on a non-stick baking tray and
roast for 20 minutes.
In a small bowl, mix the miso and mirin
with the sugar and the lemon juice. Spread
this paste over the roasted aubergines and
sprinkle with the sesame seeds. Put under
a hot grill for 2-3 minutes until golden. Serve
scattered with the spring onions and a
handful of rocket.