Miso Glazed Roasted Eggplant

Miso-glazed aubergine is two separate cooking processes that happen to use the same tray: a long roast that softens, and a short blast that caramelises.

Trying to do both at once gives either burnt glaze or raw aubergine, and usually both.

The aubergine has to be fully soft before the glaze goes anywhere near it. Miso burns in about four minutes under a hot grill, which is nowhere near long enough to cook aubergine.

Scoring the flesh in a diamond pattern is not decoration; it is how the glaze gets past the surface.