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Preheat the oven to 300° F.
Using a sharp knife, halve a large eggplant. Deeply (but not all the way through!) score each half in an ‘X’ like pattern. Stuff with thinly sliced garlic. Transfer to a large skillet or baking sheet.
Drizzle with olive oil.
Drizzle with tamari (or soy sauce) and rice or white vinegar. Sprinkle with sea salt and black pepper. Dust with nutritional yeast.
Gently move around to get the bottom coated and roast in a 300 degree F oven for 60-75 minutes until soft, tender, and golden brown on the bottom. (The eggplant should fall apart!) Add more salt and pepper, to taste. Enjoy!