Step 1

Pre-heat oven to 200°C (convection)/180°C (fan-forced).

Step 2

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Step 3

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Step 4

Place the eggplants cut side up in a shallow rimmed baking tray.

Step 5

Sprinkle with salt and gently rub the salt over the flesh.

Step 6

Rest for 30 minutes.

Step 7

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Step 8

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Step 9

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Step 10

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Step 11

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.