Wash the aubergines then slice them in half, length-ways. Use a knife to score the chopped side of the aubergine halves, one-way and then the other so you achieve a criss-cross pattern. Do not score too deeply otherwise they will fall apart whilst cooking. Brush the tops of the aubergine with the oil - or drizzle it and use your fingers to spread evenly. Place them in a pre-heated oven at 180 degrees C for 25 mins until cooked through and soft.
Whilst the aubergines are roasting, toast the sesame seeds in a pan (without oil) for a few minutes over a medium heat. As soon as you hear the first few seeds start to pop, they are done. They will start to burn shortly after so remove from the heat and set to one-side.
Prepare the Spring onions by washing a finely chopping.
Simply add all of the glaze ingredients to a small bowl and mix together with a spoon.
Once the aubergines have cooked, take them out of the oven, brush the tops of the cooked aubergines with the glaze then place them under the grill for around 10 minutes until they start to char and caramelise.
After they have been under the grill, serve with a scattering of chopped spring onions and toasted sesame seeds with optional green salad leaves or rice.