For smoky miso eggplant, heat a barbecue or char-grill pan to high. Pierce eggplant all over and barbecue, turning frequently, until skin is charred and flesh is cooked through (18-20 minutes). Place in a large bowl, cover with plastic wrap and stand until cool enough to handle. Peel eggplant, discarding skin and stems. Roughly chop eggplant flesh and place in a colander to drain for 8 minutes. Return eggplant to a large clean bowl, add the remaining ingredients, season to taste and stir to combine. Set aside.

Meanwhile, for burnt honey teriyaki, place honey in a small saucepan over high heat. Cook, swirling pan occasionally, until a dark caramel forms (4 minutes). Combine remaining ingredients in a small jug and gradually whisk into burnt honey until combined (take care, hot honey may spit). Reduce heat to medium and simmer until slightly thickened (5 minutes); cool.

To cook Japanese eggplants, heat a large non-stick frying pan over medium heat. Brush each eggplant all over with teriyaki and cook, in batches, cut-side down, basting with teriyaki occasionally, until blackened (3 minutes), then turn and cook further until eggplant is cooked through (6 minutes). Repeat with remaining eggplant and teriyaki, wiping pan clean between batches.

To serve, spread smoky miso eggplant over a platter and arrange burnt honey and teriyaki eggplant on top. Scatter with shichimi togarashi, sesame seeds and micro-coriander.