Miso-glazed aubergine with coconut chilli oil

For the miso glaze, add all the ingredients to a large pan and boil until everything has reduced to a glaze-like consistency

For the gochujang mayonnaise, just mix everything together and taste it. Add salt if needed

For the coconut chilli oil, first add the garlic, shallot, cinnamon, star anise and neutral oil to a pan

Fry the aromatics over a medium heat until they just turn golden, stirring every now and again, to make sure they colour evenly. As soon as they turn golden, carefully strain out the aromatics through a heatproof strainer, pouring the oil into a heatproof container (such as another saucepan)

Add both the chilli flakes, sesame seeds and ginger to a large heatproof bowl.
Return the oil to the heat and add the sesame oil. Once very hot, carefully pour half the oil over the chilli mix. Take care, as the oil will bubble up aggressively. Once the bubbling subsides, pour the second half of the oil

Allow the oil to cool until it’s just slightly warm, then add the soy sauce, honey, mushroom seasoning, toasted coconut and vinegar. Store in a sterilised jar until needed

When ready to roast the aubergine, preheat the oven to 170°C

Rub oil over the aubergine and sear on a medium-high heat until golden, then remove from the pan and place on a roasting tray

Spread the miso glaze over the aubergine then roast for 11 minutes. Turn off the minutes, depending on the size, to steam and collapse. You want the aubergine to be very soft

To serve, pipe some gochujang mayonnaise on the aubergine and cover with the coconut chilli oil. If you have made the oil in advance and it has been stored in the fridge, allow it to get to room temperature first. Finish with some fresh coriander