Mix it all together in a small saucepan and slowly simmer while whisking for about 5 to 10 minutes until smooth and slightly thickened.
For the eggplant
Start by cutting the eggplant in half length-ways. Remove a small part of the rounded bottoms on each half. This will make them stable and standstill. Instead of a wobble about and causing your miso glaze to run off. Score or criss-cross cut the inside open part taking care not to cut the skin and not to make these cuts too deep. 2mm deep is good.
Heat the oven to 200°C or 392°F. If you plan on broiling these then heat up the broiler and either way, get a baking tray ready for transferring the eggplant halves onto, once the next step is done. If you want to barbecue them make sure the coals are hot and you have a wire grill basket.
Heat a large frying pan with a touch of cooking oil. Fry the eggplant halves until nicely browned on both cut sides. Place onto the baking tray or baking sheet and generously brush with the miso glaze. Do not use all of it at once as we will re-glaze a few times during cooking.
If you are baking/roasting in the oven then cook for about 15-20 minutes until the eggplant is completely cooked and re-glazing every 5 minutes while cooking so that it has a nice sticky caramelised surface. Baking in the oven is the easiest and most foolproof way. Broiling and grilling on the barbecue require a bit more skill but, if you feel ambitious then try it that way.
If you are broiling, then make sure the broiler is low at first so that the eggplant can cook through before the glaze starts to burn. When they are cooked fully, turn up the broiler and move the eggplant closer to the heat. About 10 cm or 4 inches should be good. Re-glaze 3 times every 30 seconds making sure not to burn them. Our equipment differs, so use common sense when cooking these. Your broiler might be more powerful or weaker than mine and the cooking times might be different.
If you are barbecuing these then make sure you cook it low and slow until the eggplant is fully cooked. As with the broiling, move them closer to hot coals and glaze at short intervals until they are nicely caramelised.
To serve you just sprinkle some finely sliced scallions and toasted sesame seeds on them and go for it. Enjoy! Meshiagare!
Notes
This dish is naturally vegan and probably the best vegan dish you will ever try.
You can store this in the fridge closed airtight for up to 4 days. Perfect for someone that likes to plan ahead and have their meals all boxed up.