Stir eggplant, grapeseed oil, and soy sauce until each piece is evenly coated and spread on a baking sheet. (Divide between two baking sheets or cook in batches if needed to give space in between each piece of eggplant.) Transfer baking sheet to the oven and cook 25 minutes, or until the eggplant is golden brown.
In the meantime, melt butter in a small saucepan over medium heat. Cook, whisking occasionally, 3 minutes, or until the butter turns golden brown and has a nutty aroma. Immediately pour the butter into a bowl so it stops cooking.
Whisk brown butter with miso paste until smooth. Stir in sesame oil, rice vinegar, maple syrup, green onion, garlic, ginger, and crushed red pepper (if using).
Transfer roasted eggplant to a serving dish and drizzle with miso sauce. Serve with remaining sauce on the side if desired.
Store in an airtight container and refrigerate up to one week.
Vegan variation: Use vegan butter substitute.
Gluten-free variation: Use gluten-free miso and tamari instead of soy sauce.
This recipe originally appeared on GratefulGrazer.com.