Wash eggplant and slice into half. Score the flesh following a criss cross pattern. Be careful not to overdo it and cut the outer skin. (Check photo on the blog).
In a medium bowl, mix miso, mirin, sugar, and sake. Set aside.
Heat oil on a heavy-bottomed pan over high heat and place the eggplant skin side down. Cook until brown and nicely charred.
Flip the eggplant over, cover the pan, and let it cook through about 3-4 mins.
Cover a baking sheet with aluminum foil. Transfer the eggplant skin side down onto the baking sheet.
Give the miso glaze a quick stir and brush the top of the eggplant with the glaze.
Get the eggplant into the oven and broil for 4 mins. The glaze should be bubbling when you take it out.
Finish off by sprinkling the top of the eggplant with sesame seeds. Serve.