Preheat your oven to 200°C.

Cut the aubergine into 2cm chunks. Place on a baking tray, drizzle with oil.

Put the broccoli on another baking tray, drizzle with oil.

Roast the aubergine for 20-25 mins.

Dice the red onion.

Cook the rice as per the packets instructions

Zest the lime and cut it into wedges.

Mix the miso, honey, soy sauce, sugar, and 1 tbsp of water(per serving) in a small bowl.

Heat a large frying pan on medium heat. Once hot toast the sesame seeds. Add half to the miso sauce and set the rest aside.

Stir the mayo in the bowl with the remaining sesame seeds. Mix well.

Roast your broccoli for 10-12 mins.

Heat a frying pan on medium head. Add a drizzle of oil. Add the red onion and fry for 4 mins

Once cooked, add the roasted aubergine. Pour the sauce and cook for 4 mins. Remove from the heat.

Stir the lime zest through the rice.

Serve in bowls with the miso aubergine on top, and a drizzle of sesame mayo. Add the broccoli and the lime wedges on the side.