Get the turkey to room temperature.
Place the aubergines on a non stick balking tray flesh side up. Brush with 3 tablespoons of olive oil and bake in a hot oven for about 30 mins until soft.
Meanwhile heat the remaining olive oil and add the crushed garlic. cook until fragrant (30 seconds) add the grated ginger and stir to combine. Place the Miso, honey, rice wine vinegar and water into the pan and bring to a simmer and set aside.
When the aubergines are almost ready, brush 2 thirds of the Miso glaze generously over the aubergines and return them to the oven for about 5 minutes (until the paste begins to darken).
Place the shredded (leftover) turkey into the remaining glaze with the chopped cucumber, sesame oil, nigella seeds and half the sesame seeds and mix to get all the flavours to combine.
Remove the aubergines from the oven, place onto the serving plate and sprinkle first with the remaining sesame seeds, then pile on the marinated turkey salad and garnish with chilli, sliced spring onions and coriander and drizzle with a squeeze of lime.
Leftover Turkey, torn, shredded or sliced.
1 tablespoon sesame seeds
1 teaspoon Nigella seeds
2 Aubergines (medium), sliced in half lengthways
4 tablespoons olive oil
1 tablespoon grated fresh ginger
1 clove garlic crushed
1 tablespoon sesame oil
1 tablespoon runny honey
1 tablespoon water
2 teaspoons rice vinegar
1 teaspoon roasted red chili paste
2-3 spring onions finely sliced
Red chilli to garnish
Corriander to garnish
1 Lime to garnish