8 ounces eggplant, cut into 1” squares
½ teaspoon honey
1 teaspoon miso
2 cloves garlic, minced or grated
2 teaspoons freshly grated ginger
½ teaspoon toasted sesame oil
2 teaspoon soy sauce
2 teaspoons hot water
Combine the eggplant and a big pinch of salt in a bowl, and toss to combine. Let sit for 10 minutes so the eggplant begins to release some of its water. Meanwhile, whisk together all remaining ingredients until smooth.
Heat a heavy bottomed skillet over medium high heat, and add 2 tablespoons of high-heat oil (such as grapeseed or avocado). Turn the eggplant onto a towel and blot it to take away some of the excess moisture. Add the eggplant to the skillet, and toss to coat the eggplant with the oil. Cook for 5-7 minutes, tossing every 2 minutes to ensure even browning. When the eggplant has gotten nicely charred, add the honey miso sauce and stir to combine. Let everything bubble for a minute or so, then turn off the heat and transfer to a serving bowl. Enjoy immediately or set aside until ready to serve.