Cut the stem off the eggplant, and make vertical incisions through the skin with a knife at 1 cm intervals. Cut into 4 equal rounds, and rinse in water to reduce the astringency.
Mix the dengaku miso ingredients together, and line and oven tray with parchment paper.
Thoroughly dry the eggplant, brush the flesh with sesame oil, and transfer to an oven-proof dish. Then brush the skin with sesame oil.
Bake in the oven for 8 minutes, briefly remove to coat with the Step 2 miso mix, and return to the oven until golden brown. Scatter with toasted sesame seeds and it's done.