Preheat the oven to 185°C.
Cut the aubergines in half lengthways and cut the flesh diagonally to create a diamond pattern.
Mix the Miso paste with the Rice Syrup, ginger, Teriyaki, Tamari and pepper and brush over the flesh of the aubergines. Place in the oven on a baking tray lined with baking parchment and bake for 25 minutes or until the aubergines are soft. While the aubergine is in the oven, parpare the rice.
Once the aubergines are soft, place under the grill for another five minutes.
Meanwhile, slice the onion and remove the seeds from the pomegranate.
Sprinkle the aubergines with the onion pomegranate mixture and finish with a little coriander or parsley.