Teriyaki Aubergine with Whipped Tofu

Heat your oven to 200°C.

Cut your aubergines into rounds 3cm thick.

Lay them on baking trays lined with parchment paper. Drizzle your aubergine slices with olive oil and a pinch of salt, then pop them in the oven for 30 mins.

Next, make your teriyaki sauce. Add your caster sugar, soy sauce, knob of ginger and 300ml of water to a saucepan. Bring to a gentle simmer, stirring until your sugar has dissolved.

Mix your cornflour in a bowl with 1 tbsp water to form a paste. Pour this into your sauce and stir immediately. Let the mixture come to a boil. After simmering for 5 mins, it should be drizzle-able and glossy. Add your rice wine vinegar and mix to combine. Set aside.

Add your smoked tofu to a blender with your miso paste, 175ml of water and 40ml of olive oil. Whizz to a smooth paste, then season to taste with salt and pepper.

Add your nori sheet to a spice grinder or food processor and whizz to a powder. Combine this with your chilli powder and sesame seeds in a bowl.

Once the 30 mins for your aubergine is up, flip them over and return them to the oven for another 10 mins.

Chop the woody ends off your spring onions. Heat a griddle pan over a high heat, and place your spring onions into the pan. Cook for a couple of mins on each side until they have deep char lines. Remove from the pan with tongs, then chop into lengths.

Spread your whipped smoked tofu onto your chosen serving platter. Top with your roasted aubergine rounds, then pour over your teriyaki sauce. Add your spring onions and your sesame seed powder on top, then serve and enjoy.