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Preheat the oven to 200°C/180C fan forced. Heat a non-stick frying pan over medium heat. Score the eggplant flesh deeply in a diamond pattern. Brush with olive oil. Cook, cut-side down, in the pan for 3 minutes or until golden.
Transfer to a baking tray, cut-side up. Combine the miso paste, mirin, sake and caster sugar in a small bowl. Brush mixture over the cut-side of the eggplant. Roast for 30 minutes or until tender.
Transfer miso eggplant to a serving plate then drizzle over any tray juices. Sprinkle with sesame seeds and micro herbs to serve.