Step 1

Preheat oven to 375°F (190°C).

Step 2

Score the flesh side of eggplant halves in a criss-cross pattern and place in a baking dish. Rub salt over the flesh and let rest for 10 minutes. After resting, use a paper towel to blot any salt and water that has exuded from the eggplant.

Step 3

In a small bowl, whisk the glaze ingredients together.

Step 4

Generously brush the glaze over the scored eggplant, reserving about 1/3 glaze. Roast until the flesh takes on a bronzed color, and yields easily when poked with a fork, 35 to 45 minutes.

Step 5

Brush more glaze over top, then sprinkle with sesame seeds, cilantro, and scallion.