Pre-heat the oven to 180 degrees Celsius
Slice the aubergine into circles approximately ½ cm thick.
Line a baking tray with baking paper and spread with 1 tbsp sunflower oil.
Make the sauce by mixing together the sweet miso, mirin and brown rice vinegar.
Slice the spring onion thinly on an angle and mix into the sauce.
Dip each of the aubergine slices into the sauce so it covers both sides and place onto the baking tray. Repeat with all the slices.
Pour the ¼ cup water onto the tray with the aubergine.
Roast in the oven for 30 minutes, turning halfway through cooking
Mix the tamari and water together and pour over the roasted aubergine slices.
To serve, sprinkle with fresh coriander and chilli.