Preheat the oven to 200°C/400°F.
Line a baking tray with baking paper and set aside.
Cut the aubergine in half. Score the aubergine flesh with a knife in a criss-cross pattern all over. Take care not to cut all the way through the flesh, we don’t want to pierce the skin.
Brush the aubergine liberally with olive oil using a pastry brush or similar. Make sure to brush inside the scored lines too.
Heat a large saucepan over medium to high heat and add the oiled aubergines. Cook the aubergines on both sides for 2 minutes.
Transfer the aubergines to the baking tray, with the scored side facing up.
Place the aubergines in the oven for 20-25 minutes.
Remove the aubergine from the oven and turn up the heat to 240°C/460°F.
In a small bowl, whisk together the miso paste, tamari (or soy sauce), white wine vinegar, caster sugar, ginger, and garlic.
Then, transfer the glaze to a saucepan and cook over low heat for 1-2 minutes until the glaze has slightly thickened.
Spread the glaze over the scored aubergines using a pastry brush or similar.
Place the aubergines back in the oven for 5-10 minutes until the aubergines are sticky and golden brown.
Remove from the oven and sprinkle sesame or nigella seeds over the aubergines. To serve, scoop out the flesh of the aubergine and eat inside a bao or burger bun! Enjoy!
