Preheat your oven to 400°F (200°C).

Cut the eggplants in half lengthwise. Use a sharp knife to make diagonal cuts or a criss-cross pattern, scoring the inside of the aubergine. This should create a pattern of 1 cm. Squares or diamonds. Ensure the cuts are deep, while leaving the skin intact so the eggplant doesn’t fall apart.

Brush the flesh side of the eggplants with one tablespoon of toasted sesame oil.

Heat a large oven-safe skillet or pan over medium-high heat. Place the eggplants flesh side down in the pan and cook for 3-4 minutes until they develop a golden-brown sear.

While the eggplant is cooking, in a small bowl, combine the white miso paste, sesame oil, minced garlic, crushed red pepper flakes, grated ginger, tamari, rice vinegar, maple syrup, and water. Mix well until the ingredients are thoroughly combined.

Flip the eggplants over and spoon the miso mixture evenly over the flesh side.

If your skillet or pan is oven safe, transfer it to the preheated oven and bake for 15-20 minutes until the eggplants are tender and the miso glaze is caramelized and bubbling. If your pan is not oven safe, carefully transfer the eggplant to a parchment paper-lined baking pan before roasting.

Remove the eggplants from the oven and let them cool slightly.

Garnish the miso-glazed aubergines with toasted sesame seeds and thinly sliced spring onions before serving.