Quick miso aubergine with jasmine rice

1. Slice the aubergines in half lengthways then use the tip of a small knife to score the flesh in a criss-cross pattern, taking care not to cut through to the skin. Lay the aubergine halves on a plate, cover with an upturned bowl, then microwave for 6-7 minutes until softened.

2. Meanwhile, preheat the grill to high and mix together the oil, ginger and miso paste. Cook the rice according to the pack instructions.

3. Spread the miso mixture over the cut halves of the aubergines, lay on a baking tray and grill for 5 minutes until brown. Meanwhile, lightly toast the sesame seeds in a dry frying pan until golden. Scatter the seeds and salad onions over the aubergines and serve with the rice.