1. Preheat the oven to 200degreesC.

2. Slice the aubergine lengthways in 2, and score. Rub with 2 Tbsp of the oil and the garlic closes. Roast, skin side down, in the oven for 25 minutes, until soft.

3. While the aubergine cooks…
3a) Put your quinoa on as per the packet instructions (For 100g of Quinoa, I’d use about 300ml of water, start on a boil, turn down and simmer for 20minutes, and then leave to sit for 10minutes with the lid on).

3b) Then, mix 3 Tbsp of the oil, the ginger, miso, soya sauce, rice vinegar, mirin, and sugar.

3c) In a small frying pan, heat up the remaining oil, and toast your sesame seeds until golden brown. Continually stirring – they will not take long!

4. Once the aubergines 25 minutes are up, and they are tender, brush with one half of the glaze. Turn the oven down to 180degreesC and cook for a further 15 minutes.

5. While the quinoa and aubergines are cooking, dice your cucumber, and chop up your parsley. Take your second half of the glaze and mix with the lemon juice.

6. Once your quinoa is fully cooking, and aubergines are sticky and golden you are ready to serve! I start with my quinoa to which I mix in the second half of the glaze, cucumber, and salad leaves. Then place on top one or two aubergine halves. Finish with a crumble of feta, parsley, sesame seeds and black pepper.