4 small finger aubergines, halved
3 black figs, cut into quarters
handful of rocket and watercress
1 tbsp baby capers
10 soft, pitted dates
6 Medjool dates, cut in half lengthways
1 tbsp white miso paste
2 tbsp olive oil
2 tbsp toasted pine nuts
1 tbsp raisins
2 tbsp sesame seeds
2 tbsp sherry vinegar
1 tbsp vegetable oil
1 tbsp mirin