Wash and dry the aubergines then cut them into large cubes or 2 centimeter sections.
Heat the oil in a large sauté pan then brown the aubergines on all sides, stirring regularly until tender.You can add a little oil or water during cooking if necessary. Peel the garlic and place it in a bowl.
Peel the ginger and chop it finely and place it in the bowl.
In this same bowl, add the mirin (or wine), honey, soy sauce, miso and chilli if you wish.Stir until everything is smooth. Pour this mixture over the eggplant and increase the heat for about 2 to 3 minutes to reduce the sauce. Lower the heat and cook for a few more minutes.
To serve, sprinkle with sesame seeds and finely chopped spring onion.Taste without waiting.
