Sticky Miso Aubergine

1: Preheat the oven to 200C.

2: Halve the aubergine and score with a knife, drizzle with oil and a pinch of salt, then roast skin side up for 25 minutes.

3: Mix the miso ingredients and brush over the aubergines, then roast again for another 10-15 minutes.

4: Dice the shallot and fry in olive oil for 5 minutes, then add minced garlic and ginger and fry for another minute.

5: Add the butterbeans with their liquid and the veg stock. Stir and let simmer for 5-10 minutes or until the aubergine is ready.

6: Serve the sticky aubergine on top of the beans, then sprinkle over sesame seeds, spring onion, and chilli oil.