1. Remove the green top. Cut the aubergine into rounds approximately 2 cm thick and then score the slices.
2. Give the slices a good coating of sunflower oil.
3. Simmer the miso, sugar, sake, mirin, and grated ginger together in a small pan until it reduces into a sauce.
4. Lay each slice of aubergine on a piece of aluminium foil and evenly spread the sauce over it.
5. Fold up the little aluminium parcels.
6. Place the little parcels on a hot BBQ or in a frying pan and let them cook gently for 20 minutes over medium heat.
7. Unfold the little parcels and sprinkle with freshly chopped spring onions.

Delicious with teriyaki-honey chicken skewers, or as a side dish with freshly sliced sashimi with candied ginger, wasabi, and soya sauce.