Instructions

1. 1
   Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
2. 2
   Brush the cut surfaces with oil.
3. 3
   Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
4. 4
   In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
5. 5
   Pour the sauce mixture over the aubergine.
6. 6
   In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.