Wash the eggplant and slice it lengthwise in half before scoring it. Cut diagonal from left to right and afterward opposed to these cuts to get a rhombus-like pattern.

To make the Miso Glaze, peel your ginger using a spoon and grate it finely. Combine the liquid ingredients and cane sugar, and mix until smooth. Add hot water as needed.

Preheat your oven to 180° C (356° F)

Generously brush the flesh of the eggplant with the miso glaze. Get your grill or pan nice and hot, and sear the eggplant face-down. After a minute, reapply more miso glaze. Repeat this process two to three times. Sear the eggplant until it has developed some nice color.

Transfer the eggplants to your baking sheet. Apply a last layer of glaze. Bake the eggplants in the oven for approximately 30 minutes until soft.

You can garnish the eggplant with more grated ginger, sesame seeds, chives, or other garnishes of choice.