Step 1

Put the eggplant in a bowl of cold water and soak for 10 minutes.

Step 2

Mix all the ingredients for the sauce in a bowl and set aside.

Step 3

Drain and pat the eggplant dry with paper towels.

Step 4

In a large pan over medium heat, add vegetable oil, sesame oil and dried chilies. Cook for 1 minute.

Step 5

Add eggplant and cook until the pieces soften (about 3-4 minutes).

Step 6

Turn the heat up to high, add sauce and cook for one minute.

Step 7

Add sugar, stir well and cook for one minute.

Step 8

Add miso paste and water, stir and cook for 3-4 minutes, until eggplant is tender.

Step 9

Transfer to a bowl and top with chopped scallions. Serve immediately.