Cut eggplants in half lengthways. Score the flesh side with diagonal cuts about 1/2cm deep. Brush eggplant on both sides with sesame oil.
Combine ingredients for glaze.
Grill eggplant on the cut side first for two to three minutes until browned. Turn over. Smear top side (flesh side) with two teaspoons. Grill second side about four to six minutes until eggplant is cooked through and browned.
Preheat the grill. Grill for one minute, watching carefully - the miso should just puff a bit and brown a bit.