Heat the oven. Set your oven to 425°F (220°C). Line a sheet pan with parchment for easier cleanup.

Prep the eggplant. Trim the ends and slice lengthwise into halves (or quarters if large). Score the cut side in a crosshatch pattern about ½ inch deep, taking care not to cut through the skin. This helps the eggplant roast evenly and soak up the glaze.

Season and oil. Brush the cut sides with neutral oil and sprinkle with salt and pepper. Lay them cut side down on the pan.

Roast until tender. Roast for 20–25 minutes, or until the eggplant is soft and the skin looks slightly wrinkled. Flip them cut side up for the last 5 minutes to dry the surface slightly.

Make the glaze. In a small bowl, whisk together miso, soy sauce, honey (or maple), rice vinegar, 1 teaspoon sesame oil, garlic, and ginger. The mixture should be thick but spreadable. If it’s stiff, add a teaspoon of water to loosen.

Glaze generously. Remove the eggplant from the oven and brush the cut sides with the miso glaze. Get into the scored areas so it seeps in.

Broil for caramelization. Turn the oven to broil. Broil the glazed eggplant for 2–4 minutes until the tops bubble and lightly char at the edges. Watch closely—miso burns fast.

Toast the sesame seeds. While the eggplant broils, lightly toast sesame seeds in a dry skillet over medium heat for 1–2 minutes. Shake the pan often; they’re done when fragrant.

Season the rice. Add the cooked rice to a bowl. Mix in the remaining 1 teaspoon sesame oil, most of the toasted sesame seeds, and half the scallions. Add a pinch of salt if needed. Fluff with a fork.

Plate it up. Spoon sesame rice into bowls, top with miso-glazed eggplant, and finish with the remaining scallions, sesame seeds, and a sprinkle of chili flakes if you like. A squeeze of lime or lemon brightens the whole dish.