In a bowl, mix together the garlic, miso, lime juice, tamari, sesame oil, rice vinegar, water and ½ a chilli and set aside.
Slice the aubergine in half and score the flesh, making a grid.
On a baking tray or frying pan add the aubergine, placing it flesh-side up and coat in Lucy Bee Coconut Oil.
Place in the oven and bake for a total of at least 45 minutes, adding the miso sauce in stages, as follows: after 20 minutes, coat the aubergine in half the miso sauce, then place back in the oven for 5 minutes before coating in a little more of the miso sauce and bake for 15 minutes. Take out of the oven and add a final coat of miso sauce, along with a sprinkle of sesame seeds and half the spring onion and place back in the oven for a final 5 minutes.
Top with the remaining spring onion, sesame seeds, and the other half of the red chilli. If you have any extra sauce, this is delicious on veg, rice or protein.