Cut deep slits into the flesh of the eggplant in a cross-hatch pattern. Transfer, cut-side up, to a baking tray and drizzle with Organic Mountain Fortified Sunflower Oil. Sprinkle with sesame seeds and Organic Mountain Chia Seeds. Season generously with sea salt and pepper, then roast for 20 minutes.
Meanwhile, combine the miso, mirin and Organic Mountain panela in a small bowl.
Once roasted, remove eggplant from oven and spoon over miso-panela glaze. Return to oven for a further 15-20 minutes, or until eggplants are soft and miso is caramelised.
Top with sliced spring onion and coriander to serve.