With a sharp kitchen knife, slice the eggplants lengthwise in half. Place flesh-side up and then score the white insides in a criss-cross pattern so it looks like small cubes.
Set a large frying pan over medium-high heat and add the oil. Allow to warm.
Add the eggplant halves, skin side down, and use something heavy to press down slightly. I use a heavy saucepan lid, though a large plate will also work.
Cook for 3-4 minutes until the skin starts to brown. Then, using a fork or spatula, flip the eggplant over and again press down slightly. Cook for a further 3-4 minutes until the eggplant flesh starts to brown.
Prepare the glaze
In a small bowl, mix the mirin, miso paste, sugar, and sesame seeds (reserve some for garnish) until fully combined.
Line a baking sheet with parchment paper, then set the cooked eggplant halves on it, skin side down. Using a small brush or a spoon, spread the miso sauce generously all over the eggplant flesh.
Broil
Set the oven to broil, then cook the glazed eggplants for about 4-5 minutes until the brown sugar glaze begins to bubble and turns a rich caramel color.
Remove from the oven and sprinkle with the rest of the sesame seeds and diced green onions. Serve while still hot and caramelized.
Video
Notes
To Store: Allow the miso-glazed eggplant to cool completely before transferring it into an airtight container. Store in the refrigerator for up to 4 days.To Freeze: I don't recommend freezing miso glazed eggplant – the texture of the eggplant can change during the freezing and thawing process.To Reheat: Add the leftover eggplant to a baking tray and cook in the oven at 300ºF/150°C for 10-15 minutes until the flesh is warmed through and the top is starting to bubble.Check the blog post for serving suggestions!