Put all the miso glaze ingredients in a small sauce pan and simmer for a couple minutes over low heat until the sugar has dissolved and the glaze become shiney.
Remove from heat and set aside.
Prepare eggplant
Cut the eggplant in half lengthwise.
Score around the eggplant and diagonally.
Soak the eggplant in water in a large bowl for about 5 minutes to take off the bitter taste.
Take the eggplant out of the water and wipe off the excess water with a paper towel.
Gently wrap the eggplant with cling wrap microwave for 5 min.
Grill and glaze
Start to preheat the oven on grill setting *2
Put the olive oil in a frying pan and cook the eggplant until the cut side becomes brown about 5 minutes and turn the heat off. *3
Glaze the eggplant surface with about 1 tbs of miso mixture each.
Put the frying pan in the preheated oven and grill for 3-5 minutes.
Serve it on a plate and top with grated ginger, garnish with shiso and sprinkle sesame seeds over.
Video
Notes
*1 make this miso glaze while the egg plant is being soaked in water.*2 my conventional oven has grilling settings and temperature for that setting is 200°C.*3 I used open proof iron skillet pan.*4 For Vegan, use 1 tbs of shiitake mushroom dashi stock or if you can find powder form of shiitake mushroom dashi, use 1 tsp of the powder.