Begin by preparing the eggplants. Wash and cut the large eggplants into thick 2–3 cm rounds or wedges. If using small Thai eggplants, halve or quarter them. Lightly sprinkle with salt and set aside for 15–20 minutes. This optional step helps draw out excess moisture and bitterness, and enhances texture during roasting.

Bring water to a simmer in a steamer. Rinse and pat dry the eggplants if salted, then place them in the steamer basket in a single layer. Steam for 8–10 minutes, or until just tender. The eggplants should be partially cooked but still firm enough to hold their shape.

While the eggplants steam, prepare the marinade by combining miso paste, soy sauce, chilli and honey in a bowl. Stir until smooth and well combined.

Once the eggplants are steamed, remove them carefully and place them in a mixing bowl. While still warm, gently toss with the marinade until each piece is evenly coated.

Preheat the oven to 200°C (fan-forced). Transfer the marinated eggplants to a lined baking tray and spread them out in a single layer. Roast for 20–25 minutes, turning once halfway through, until golden brown, lightly crisped at the edges, and caramelised.

Serve immediately over steamed jasmine rice or soba noodles, and sprinkle parsley over.