Putting miso on eggplant made me LOVE this vegetable! I find the smaller japanese and fairytale varieties much easier to work with than the big italian ones. They are sweeter, too!

What you need: 

-2-3 eggplants

-Oil

-2 tablespoons miso paste

-Optional, 2 teaspoons grated ginger

-1 tablespoon soy sauce

-1 tablespoon rice or white vinegar

-Pepper

– 1 clove garlic, diced

Heat oven to 425 F

Coat all sides of the eggplant with oil, and place on a parchment lined baking sheet. Roast, flipping once, for about 20 minutes. 

Meanwhile whisk the rest of the ingredients together. Brush the sauce over the roasted eggplant and back for another 5 minutes.