Make the miso glaze using recipe of choice and mix until smooth.
Prepare your eggplant by cutting in half lengthwise. Run a sharp knife along the outside of the eggplant between the flesh and the skin, all around the edge, to allow it to cook through more evenly. Finally score the flesh of each eggplant half with a sharp knife in a diagonal criss cross pattern.
Microwave the eggplant in a covered dish in the microwave on high for about 5 minutes. Vary time to suit for smaller/baby eggplant.
Spray the eggplant halves with olive oil or add oil to a heavy pan, and sear it on both sides for a couple of minutes. Ensure that both the skin and the flesh have browned- particularly the skin which can even be charred a little. Remove from the pan (if required) and place skin down on a grill proof pan.
Brush each eggplant half generously on top with the miso glaze.
Grill/broil on a high temperature until the miso glaze caramelises and bubbles.
To serve, you have the option to top with any of the following- sesame seeds, grated ginger and/or sliced shiso leaves (if you can source them). Serve immediately.
Note that Mirin is quite high in sugar so please omit if it doesn't suit and use tamari or soy sauce instead.Sweetener used was equivalent to 1:1 sugar. If your sweetener is more concentrated, use less. Adjust sweetener to taste. Note that the nutritional values will vary in this recipe depending on the ingredients that you use. I have based the values on the 'instant' version that uses packaged miso soup.Feel free to increase the amount of miso glaze used in the recipe if desired. Just mix up more.Tamari is a Japanese naturally fermented soy sauce that is my preferred option always where ever a recipe calls for soy sauce. It's gluten free and a lot healthier than soy sauce.