Finley slice the cabbage leaf. Cut the cucumber into 5mm thick round slices. Cut the carrot portion into half moon slices. Cut the aubergine into 3cm long batons.
Place all the vegetables into a plastic bag with a zipper attached. Add the liquid miso and seal the bag. Massage and coat all of the vegetables until the liquid miso is evenly distributed. Leave to rest for 1 hour in the fridge.
Remove the vegetables and slightly squeeze to remove any excess moisture. Plate the vegetables to serve and garnish with ground sesame seeds.
