Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant halves on tray, skin down. Score the eggplant in a criss-cross pattern. Mix chilli paste with 2 tablespoons of miso paste and a little boiling water to make a thick sauce. Spread over eggplant halves. Bake for 40–50 minutes, until very soft.
Step 2Meanwhile, add remaining miso to brown rice in a pot. Just cover with water and bring to a boil, stirring to dissolve miso. Reduce heat to very low, cover and cook for 20–25 minutes, until tender and water is absorbed.
Step 3Heat olive oil in a large frying pan over medium heat. Cook shallots for 1 minute. Add cherry tomatoes and cook, stirring, until tomatoes start to soften and split. Add spinach; stir until wilted.
Step 4Add tomato mixture to rice and mix gently. Serve eggplant halves on top of rice pilaf, drizzle with plain yoghurt and garnish with the mint leaves.