2 medium eggplants

3 tablespoons miso paste (red or white)

2 tablespoons tahini

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

2 green onions, sliced (for garnish)

Olive oil, for brushing

Salt and pepper, to taste

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Preheat the oven to 400°F (200°C). Wash and slice the eggplants in half lengthwise. Score the flesh with diagonal cuts without cutting all the way through.
In a small bowl, whisk together miso paste, tahini, garlic, soy sauce, sesame oil, and honey (or maple syrup). Add a splash of water if needed for a smooth consistency.
Place eggplant halves on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 25–30 minutes, until tender and caramelized.
Spread the miso-tahini glaze generously over the roasted eggplant.
Return to the oven for another 5–10 minutes, allowing the glaze to set.
Remove from oven and garnish with sliced green onions before serving.

Add chili flakes or sriracha for extra heat.

Serve with tofu, tempeh, or chickpeas for more protein.

Swap soy sauce with tamari for a gluten-free version.

Top with toasted sesame seeds for added crunch.

Works well with other vegetables like zucchini, carrots, or mushrooms.

Best enjoyed fresh, but leftovers keep well for up to 3 days.