• Preheat oven at 400°F.
• Place miso, honey, olive and sesame oils, gluten free soy sauce, and rice vinegar in a medium sized bowl. Mix until thoroughly combined. Set aside.
• Cut eggplant in half lengthwise and then cut each half into 4-6 wedges, for a total of 8-12 wedges. If wedges are very long, cut in half.
• Line a baking sheet with foil or parchment paper. Transfer eggplant wedges to the baking sheet and spoon approx. 3/4 of miso marinade onto the eggplant. Toss together with tongs or your hands until wedges are fully coated with the marinade. Reserve extra marinade for later.
• Place sesame seeds in a large plate and dip one side of each wedge into the sesame seeds. You can completely cover the side with sesame seeds as I did or you can sparsely sprinkle them on...or do something in between. It's up to you! Return eggplant wedges to the baking sheet, sesame side up.
• Bake for 15 minutes, on the middle rack, flip the eggplant to sesame side down, brush on additional miso honey marinade (if desired), and continue baking for 10-12 minutes, until the eggplant is tender, and golden brown. Approx. 25-27 minutes total cooking time.

Tahini Sauce

• While eggplant is cooking place tahini, garlic, lemon juice, and a pinch of salt in a medium-sized bowl. Mix until combined. The mixture will be thick. Add 2 tablespoons of water (or more) to thin out the sauce and reach the perfect consistency.

Assembly

• Place eggplant wedges on a platter, drizzle reserved miso honey marinade over top, and garnish with chopped parsley or chives (optional). Serve with the tahini dipping sauce.