Prepare the aubergine by slicing in half lengthways, keeping the stem end intact. Score the cut side of the aubergine diagonally, forming a diamond pattern in the flesh.
Heat about 0.5cm oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Remove the aubergines from the pan and drain on kitchen paper.
Preheat the grill to 180°C whilst you prepare the miso topping. Mix the miso, grated ginger, mirin, soy sauce, honey and tamarind sauce in a bowl.
Place the aubergines onto a baking sheet, cut side up, and spoon the topping over it, spreading evenly. Place under the grill and cook for 5-10 minutes, until the miso is brown and bubbling.
Whilst the aubergine is grilling, prepare your asian slaw. Make the dressing by whisking together the soy sauce, sesame oil, rice wine vinegar, shallots and ginger. Mix together the cabbage, carrots and chilli and dress.
Slice the spring onions and sprinkle over the miso aubergine. Serve with the asian slaw and brown rice.