Mix the sesame oil, miso paste, soy sauce, mirin (or rice vinegar) and maple syrup in a small bowl or jug. Add 1 tbsp water if it's thick.
Cut the aubergines in half and then score the inside in a criss-cross pattern to create diamond shapes. Place on a baking tray.
Spoon or brush the miso glaze over the aubergines, ensuring that all of the flesh is covered. Bake for 50 minutes, then top with a sprinkle of sesame seeds or sliced spring onions.