Sprinkle salt generously over the eggplant wedges and let them drain in a colander for about 30 minutes. Both methods

While the eggplant is draining, combine the miso paste, soy sauce, vinegar, beef stock, sugar, ginger, and garlic in a bowl. Both methods.

After 30 minutes, drain the eggplant and use paper towels to squeeze out as much moisture as possible. Both methods.

In a medium heavy-based saucepan, heat the vegetable oil over medium-high heat. Standard method.

Add half of the eggplant to the pan and sear for 2-3 minutes on each side. Standard method.

OR TO MICROWAVE drizzle the cut side up eggplant and cook on high in the microwave for 11 minutes microwave method.

(Standard method Once seared, push the eggplant to one side of the pan and add the remaining half, searing them as well.

Mix all the eggplant pieces together in the pan. Standard method ends. Standard method).

Microwave method - eggplant is now fork tender. Spoon over the glaze on each piece and cook on med high for 5 mins.

Pour the prepared sauce over the eggplant and cover the pan with a lid. Standard method

Reduce the heat to medium and let it simmer for 10 minutes. Standard method.

Stir in the cornflour mixture and simmer for an additional minute to thicken the sauce. Standard method.

Transfer the dish to a serving plate, drizzle with chilli oil, and garnish with chopped spring onion. Both methods.