Baked aubergine with miso satay

Method

1. Preheat the oven to 200°C. Cut each aubergine in half lengthways. Score across the flesh diagonally one way and then the other to form a diamond pattern (this allows the steam to escape). Drizzle lightly with olive oil, sprinkle with a little sea salt and roast in the oven for 25 minutes until the flesh starts to soften.
2. While the aubergines are roasting, make the miso satay. Combine all the ingredients with a pinch of salt in a high-speed blender or food processor and process until smooth and thick. Add a little more of the coconut milk, to reach the consistency you desire.
3. Remove the aubergines from the oven, and spread a layer of the satay sauce over the top of each one. Return to the oven and bake for a further 10 minutes or until the aubergines have become quite gooey. For the last few minutes, turn the oven to its grill (broiler) setting and lightly grill (broil) the top to brown a little. Remove from the grill and allow to cool slightly. Sprinkle a few sesame seeds on each aubergine half and serve.