Cut the eggplants in half lengthways, then lightly score them in a criss-cross pattern and sprinkle with salt.
Line a tray with baking paper, place the eggplants face down and roast for 30 minutes or until very soft. Test they are down by inserting a fork into the flesh.
While the eggplants are cooking make the miso glaze by stirring all the ingredients together in a bowl until well combined.
Remove the eggplants from the oven, turn them over and brush liberally with the miso glaze. Change the oven to the grilling function and place the eggplants under the griller for 2 minutes, until lightly caramelised.
Top the eggplants with sesame seeds and shallots.
The miso glaze is also wonderful on other roasted or chargrilled veggies, such as pumpkin, carrots, zucchini, sweet potato, cauliflower and broccoli.