Preheat the oven to 200°C Fan/220°C/Gas Mark 7.
Toss the aubergine and mushrooms with the olive oil in a mixing bowl, spread over the base of a roasting tray and roast for 20 minutes.
While the aubergine and mushrooms are roasting, in another mixing bowl mix together all of the glaze ingredients and set aside.
Once the aubergine and mushrooms have had 20 minutes in the oven, remove from the oven, pour over the glaze, then mix together to coat the vegetables thoroughly in the sauce. Return to the oven for a further 15 minutes.
When there is 5 minutes of cooking time remaining for the aubergine and mushrooms, add the tenderstem broccoli to the roasting tray and return to the oven for 5 minutes.
Garnish with the sesame seeds, spring onions and red chilli. Serve as a side dish or as a main with steamed rice.