Slice eggplant in half and using a knife, score the inside in small squares.

In an oiled pan on high heat place the eggplant skin-side down. Cook for 2-3 minutes until the skin is brown.

Turn the eggplant over and cook until eggplant is cooked through, about 3-4 minutes.

Now in a bowl mix miso paste, mirin, coconut sugar and sake.

Cover a baking tray with foil and place the eggplant on top.

Brush your mix on top of each eggplant until all of the surface is coated.

Turn on the grill and cook for 4-5 minutes.

Sprinkle sesame seeds on top.