Preheat your oven to 400°F (200°C).

Cut the eggplant into one-inch cubes and toss with olive oil, salt, and pepper in a large mixing bowl.

Spread the eggplant cubes evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through.

While the eggplant is roasting, whisk together the white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.

Once the eggplant is roasted, brush with the miso glaze and return to the oven for 5-7 minutes.

Keep an eye on the eggplant during the final roasting to avoid burning the glaze and achieve a glossy finish.

Garnish with sesame seeds and chopped green onions before serving warm.