Add the miso paste, soy sauce, rice vinegar, tahini and date to a blender. Blend until smooth. Add water to thin out to desired consistency.
Set the glaze aside. Cut aubergine in half length-ways.
Score a criss-cross pattern deep in to the flesh of the aubergine being careful not to pierce the skin.
Brush the glaze on the aubergine generously, making sure to get into the crevices.
If oven cooking - Roast in oven at gas mark 6 / 180 degrees C / 360 degrees F for 30-40 minutes until aubergine is cooked through. Reglaze mid-way through cooking
If using air fryer - Cook in air fryer at 180 degrees C / 360 degrees F for 20-25minutes until aubergine is cooked through. Reglaze mid-way through cooking
Once aubergine is cooked, remove from oven or air fryer and brush once more with the glaze.
Serve immediately over rice 9. Top with spring onion and sesame seeds.