Mix the mirin, sugar, miso and soy sauce in a saucepan and heat up until the sugar dissolves. Pre-heat the char-grill pan on the stove.
Wash the aubergines and cut into steaks (2 cm thick), then score both sides of the flesh and rub with olive oil.
Grill both sides of the aubergine steaks (for approximately 4-5 minutes) and then remove and place on a tray lined with parchment paper and spoon the miso paste on top and place in an oven that has been pre-heated to 180 celcius for approximately 20 minutes until the aubergine is tender.
Remove the florets from the cauliflower and wash thoroughly then place in the blender and PULSE until it has the appearance of rice.
Wash the red chilli, curly parsley and coriander, then de-seed the red chilli and finely dice and roughly chop the coriander (keep a little back for garnish) and parsley.
In a suitable pan heat 1 tbsp of olive oil and then quickly fry the chilli for 20 seconds then add the cauliflower rice and stir fry for 2-3minutes, add the coriander and parsley along with the lime juice, remove and use immediately.
Dry fry the Sichuan peppercorns for a minute, then remove and grind to a powder. Wash the red and yellow peppers and then cut into 4 and de-seed, then cut each quarter in half.
Mix the peppers with the five spice and Sichuan pepper powder, drizzle with olive oil. Place on a lined tray and place in an oven that has been pre-heated to 200 celcius for approximately 6-8 minutes the peppers should be just tender
To serve place the cauliflower rice on the dish and top with the miso aubergine, then arrange the peppers on the dish, drizzle any cooking juices from the peppers and aubergine over the dish and serve.
Please note that allergen and nutrition information is given for information purposes only and may vary based on the specific ingredients used. Always check the allergen information on the ingredients you use as it may vary from those used in the recipe.