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Brush all sides of the eggplants with the gremolata oil, place cut side up on a parchment lined sheet tray, and roast in a 450 Degree oven for 10 minutes
While the eggplant roasts, mix together the miso, ginger and honey balsamic, and sesame oil. After 10 minutes of roasting the eggplant, take them out and spread miso over the cut side
Return the eggplants to the oven for a final 10 minutes until they are brown and bubbling. Finish them by sprinkling on the sesame seeds.
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