Barbecued Eggplant with Miso Glaze

Preheat oven to broil. Cut the eggplant in half, score the cut sides in a cross-hatch pattern, and season with salt. Place the eggplant halves cut-side up in a baking dish and broil for 5 minutes.

Meanwhile, combine chili flakes, miso, red curry, and palm sugar to make an even paste. Remove eggplant from the oven, spread the paste on the eggplants evenly, and return to the broiler for another 2 1/2 to 3 minutes. Transfer to a serving platter and garnish with chopped cilantro.