Step 1

Heat a skillet or fry pan on medium-high heat.

Step 2

While you wait for it to warm up, cut the eggplants in half and cut the flesh in a criss-cross pattern without cutting the outer skin.

Step 3

When the pan has warmed up, add the oil and add the eggplants skin side down (flesh facing up), flip after 4-5 minutes and fry on the other side. You may need to flip it a couple of times to get the eggplant to cook evenly. Just be careful as it will get softer.

Step 4

In the meantime, make the miso glaze.

Step 5

Once cooked, smear the miso glaze over each eggplant generously and top with the scallions. If you have any leftover glaze, serve it on the side to add some more to it when eating.

Step 6

Plate it up on a bed of rice, salad and pickles as a main or on its own as an appetiser.