Preheat your oven to 400°F (200°C).

Cut the eggplant into one-inch cubes and toss on a baking sheet with olive oil, salt, and pepper.

Roast the seasoned eggplant in the oven for 20-25 minutes, flipping halfway through.

In a mixing bowl, whisk together the white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.

Brush the miso glaze over the roasted eggplant cubes.

Return the glazed eggplant to the oven and roast for an additional 5-7 minutes until bubbly and caramelized.

Sprinkle with optional sesame seeds and chopped green onions before serving warm.