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Sprinkle salt generously over the eggplant wedges and let them drain in a colander for about 30 minutes.
While the eggplant is draining, combine the miso paste, soy sauce, vinegar, beef stock, sugar, ginger, and garlic in a bowl.
After 30 minutes, drain the eggplant and use paper towels to squeeze out as much moisture as possible.
In a medium heavy-based saucepan, heat the vegetable oil over medium-high heat.
Add half of the eggplant to the pan and sear for 2-3 minutes on each side.
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.
Pour the prepared sauce over the eggplant and cover the pan with a lid.
Reduce the heat to medium and let it simmer for 10 minutes.
Stir in the cornflour mixture and simmer for an additional minute to thicken the sauce.
Transfer the dish to a serving plate, drizzle with chilli oil, and garnish with chopped spring onion.