Miso eggplant broccoli salad from the oven

INGREDIENTS:
(for 2-3 people)

2 large eggplants
1 head of broccoli
3 tablespoons light miso paste
2 tablespoons rice vinegar
3 tablespoons sesame oil, roasted
1 lime, juice
1 garlic clove
1 tsp fresh ginger, grated
Salt
freshly ground pepper

other:
1 bunch coriander
1 medium hot peppers
1 tsp sesame

optional:
2 tablespoons tahini (sesame)

PREPARATION:

1. Preheat oven to 200°C circulating air.
2. Wash the aubergines and broccoli. Cut aubergines into bite-sized pieces. 
3. Mix miso paste, rice vinegar, sesame oil, lime juice, pressed garlic clove and fresh ginger to a marinade. If it is too thick, add 2 tablespoons of water.
4. Mix the aubergine cubes with the marinade in a large bowl and place on a baking tray lined with baking paper. 
5. Roast the aubergine cubes for 20 minutes.
6. Meanwhile broccoli is floret cut. 
7. Add the broccoli florets to the aubergines on the tray, fold in a little and bake for another 10 minutes. 
8. Wash the coriander thoroughly and chop coarsely. Halve the peppers, remove the seeds and cut into fine slices. 
9. Remove the aubergine cubes and broccoli florets from the oven. Arrange them on a plate or in a bowl and add the coriander, sesame seeds and pepperoni. 
10. Optionally you can add some tahini on top. Mix everything and serve. Bon Epi-tit!