Using a knife, score the inside of each half of the eggplant into small squares. Be careful not to pierce the skin on the outside.

In a pan over a high heat, add the oil and place the eggplant in the pan skin facing down. Cook for a few minutes until the skin has browned, and turn over. Cook until the eggplant is cooked through, about 3-4 minutes.

Meanwhile, combine the miso paste, mirin, honey and water in a bowl and set aside.

Turn on the grill in your oven, and line a baking tray with foil. Place the eggplant on top skin side down. Brush each half with the miso mix until all the surface is coated (I used the whole mix by pressing it into the squares a little bit). 

Place the eggplant in the oven and allow to grill for 5-10 minutes, or until the miso paste is bubbling.

To serve, sprinkle with sesame seeds. Serve as a side to steak, on it's own or with a simple salad.