1. Preheat your oven to 200°C/ 390°F with the fan on.
2. Cut eggplant in half, lengthwise. Score a criss-cross pattern in the flesh and sprinkle it with a generous amount of salt & rest for 15 minutes.
3. Wash out most of the salty water & pat dry eggplant..
4. For the miso sauce mix all ingredients and generously brush the eggplants.