Preheat your oven to 400°F (200°C). If you have a gas stove, you can char the aubergines directly over the flame for a smokier flavor before finishing in the oven.

Prick the aubergines all over with a fork to prevent them from bursting during cooking.

Place the aubergines on a baking sheet and roast for 40-45 minutes, turning halfway through, until the skin is wrinkled and the flesh is completely soft and collapsing.

Remove from the oven and let them cool for 10 minutes. Slice them open lengthwise and scoop the soft flesh into a colander.

Let the flesh drain for about 10 minutes to remove excess bitter liquid.

Transfer the drained aubergine to a mixing bowl and mash it with a fork. For a smoother texture, you can use a food processor.

Add the white miso paste, tahini, rice vinegar, minced garlic, and toasted sesame oil. Mix vigorously until well combined.

Taste and add a pinch of salt if needed (remember the miso is already salty).

Transfer to a serving bowl and garnish with toasted sesame seeds and sliced scallions. Serve with rice crackers or crudités.