Pre-heat your oven to 200C

Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only) but this is optional

Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine

To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth

Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes