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Adjust oven rack to middle position and preheat the oven to 425°F (220°C). Place eggplant on a foil-lined rimmed baking sheet and brush each eggplant all over with 1 tablespoon oil. Roast until tender and brown, 20 to 25 minutes.
Meanwhile, in a small heatproof bowl, combine garlic, chiles, oyster sauce, sugar, light soy sauce, and MSG, if using. In a small saucepan set over medium heat, heat the remaining 3 tablespoons oil until shimmering. Pour hot oil over garlic and chiles, add other seasonings, and stir well to combine.
Remove eggplants from the oven and, using a paring knife, split the eggplant open by making an incision down the center of each eggplant (do not cut all the way through). Divide sauce between eggplants, spooning into each incision. Roast until the garlic begins to caramelize and brown, about 10 more minutes. Remove from heat, let cool slightly, garnish with scallions, and serve.