1. Cut the aubergine into three steaks, lengthways. Using a sharp knife, score a crisscross pattern into the flesh, taking care not to cut all the way through, then brush the aubergines with half the sesame oil.
2. Set the barbecue to full heat (approx. 260°C) and grill the aubergines for 8 mins, turning halfway through. Meanwhile, whisk the miso paste, ginger, sesame oil, soy sauce and vinegar in a small bowl. Stir in half of the sesame seeds and spring onions. Smear the mixture on top of the cut side of the aubergines.
3. Reduce the barbecue heat to medium (approx. 170°C) and transfer the aubergine onto a board or plate. Drizzle the aubergine with the honey and return to the barbecue for a further 10-15 mins. Remove and sprinkle over the remaining sesame seeds and spring onions. Scatter over the red chilli for an extra kick, if desired.
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