Tomato Miso Roasted Eggplant

Ingredients

• 2 large eggplants (aubergines, cut into quarters lengthways)
• 3-4 tablespoons olive oil (or coconut oil)
• Salt
• 1.5 tablespoons olive oil (avocado oil or coconut oil)
• 1 medium onion (finey diced)
• 3 cloves garlic (finely diced)
• 2/3 cup water
• 1 tablespoon tomato paste
• A pinch of red chili flakes
• 1 tablespoon fermented miso paste (I used light brown)
• A handful of chopped spring onion/scallions for garnish