Ingredients:

2 large aubergines

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For the marinade

1 tsp brown miso paste

2 tsp Tamari

1/2 tsp grated fresh ginger

1/4 tsp garlic powder

3 tsp date nectar / honey
1 large aubergine

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To garnish

1 tbsp Sesame seeds

2 spring onions

Method:

Slice the aubergine, mix the marinade ingredients together then coat the slices and leave for at least 10 minutes

Place a griddle pan on a high heat

Add the marinated aubergine to the piping hot pan and allow to sizzle for around 6 minutes until the deep grill lines slightly charr the aubergine

Plate up, drizzle in any leftover dressing and top with sesame seeds and spring onion.

*These aubergine steaks can also be served with rice or in bao buns to make a main dish