Step 1

Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.

Step 2

Combine the Miso Glaze ingredients and whisk to combine and remove lumps.

Step 3

Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.

Step 4

Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.

Step 5

Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.

Step 6

Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.

Step 7

Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.

Step 8

Remove from grill, garnish with shallots and sesame seeds and serve immediately.