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Begin by slicing your aubergine into 1cm discs.
Grab a bowl and add in your cornflour. Coat your aubergine discs in the cornflour and set aside.
Place a frying pan on medium to high heat and add in a good glug of oil.
Add in your aubergine and fry for 5 minutes on each side or until golden brown and crispy.
Remove your aubergine and set aside on a plate.
Give your frying pan a little rinse and then prepare your sauce.
Drizzle your pan with a bit of oil and place on medium heat.
Add in your garlic, spring onions, soy sauce, miso, sesame oil, rice wine vinegar, sugar, and water. Stir until thickened (probably around 3-5 minutes).
Once thickened, add in your aubergine and fry for a further 3-5 minutes, gently flipping and coating with the sauce.
Once the aubergine has absorbed the sauce, remove from the heat and serve up with a bowl of rice or noodles.