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 tablespoons miso paste
-Optional, 2 teaspoons grated ginger
-1 tablespoon soy sauce
-1 tablespoon rice or white vinegar
– 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.