• Line a large baking tray, or two small baking sheets, with parchment paper. Set aside.
• Slice the eggplants in half lengthwise - you will get 4 halves.
• Using a small sharp knife, score the inside of the eggplants into small diamonds/cubes - see pictures above.
• In a large non-stick saucepan, warm sesame oil over medium-high heat.
• Place the eggplant, scored face down the pan and cook for 1-2 minutes or until the flesh turns brown.
• Flip the eggplants over, cover the pan with a lid, reduce to low-medium heat, and keep cooking for 3-4 minutes until the eggplant softened in the center.
• Meanwhile, set the oven to broil mode and let it warm up.

Miso Glaze

• In a small bowl, whisk all the sauce ingredients: miso, sesame oil, soy sauce, maple syrup, and rice vinegar.
• Remove the eggplants from the pan and place them on the prepared baking sheet, scored side up.
• Brush the miso glaze on top of each eggplant and sprinkle sesame seeds on top.

Broil

• Place the eggplant on the top rack of the oven, on broil mode, for about 4-5 minutes or until the top is grilled and bubbly.
• Remove from the oven and serve immediately with chili flakes and sliced green onions.