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Remove the green tips of the 300 g eggplant, then slice in half. Next, cut a cross hatch pattern into the flesh, being careful not to cut through the skin.
Heat the 1 tbsp sesame oil and 1 tbsp vegetable oil in a large frying pan or skillet over medium heat. Add eggplants sliced side down.
Cook for 3-5 minutes to brown. Pour in 2 tbsp water, and cook for another 3-5 minutes (optional: add lid for extra steaming) to soften.
Flip eggplant onto skin side down and brown for 2 more minutes, then remove from the pan and onto a serving platter.
In the same pan add the 2 tbsp mirin, 1 ½ tbsp sugar, 1 tbsp soy sauce and 1 ½ tbsp white miso paste over low-medium heat. Mix around until it bubbles and thickens (around 30 seconds - 1 minute), then remove from the heat and drizzle over the eggplant slices.
Optional: Garnish with things such as spring onion / green onion, white sesame seeds, shichimi togarashi and rayu chilli oil.