1. Preheat the oven to 180°C. Cut the brinjals into chunks and toss in the olive oil, miso paste, vinegar and salt.
2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time.
3. To make the dressing, break the broccoli into florets and blanch. Roughly chop the celery leaves, and zest and juice the lime. Toss all the ingredients together, with salt to taste.
4. Remove the brinjals from the oven, toss with the dressing and add dollops of tahini. Serve warm.
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