Heat the oven to 180C, 160C fan, gas mark 4.
Put the aubergines, cut side up on a baking tray and bake for 15 minutes.
In a small pan mix together the miso honey, garlic, ginger, vinegar and chilli. Cook over a medium heat for a couple of minutes, to thicken the mixture.
After the first 20 minutes, remove the aubergines from the oven and brush over the miso mixture. Return to the oven for another 15 minutes.
Scatter with the spring onions to serve.