Wash the aubergines and slice them lengthwise into 1/2-inch thick planks.

Using a sharp knife, score the flesh of the aubergine slices in a crosshatch pattern, being careful not to cut through the skin.

Brush both sides of each slice generously with the vegetable oil to ensure they don't stick and cook evenly.

Heat a large griddle pan over medium-high heat until it is very hot.

Place the aubergine slices on the griddle and cook for 4-5 minutes on each side until distinct char marks appear and the flesh is tender.

While the aubergines are cooking, prepare the dressing by whisking together the white miso paste, tahini, soy sauce, mirin, sugar, sesame oil, and water in a small bowl until smooth and creamy.

Arrange the hot, griddled aubergines on a serving platter.

Drizzle the sesame miso dressing generously over the cooked aubergines.

Garnish with the toasted sesame seeds and sliced green onions before serving warm.