Stuffed Miso Eggplant

Ingredients

• 2 large Japanese eggplants
• 1/2 medium white onion, diced (about 1 cup)
• 1 large clove garlic, minced
• 1 tablespoon olive oil
• 1/2 cup finely chopped raw walnut halves
• 1 tablespoon yellow miso
• 1/2 tablespoon tamari or soy sauce
• 1/2 teaspoon mirin
• 3 tablespoons honey or agave nectar
• 2 1/2 tablespoons yellow miso
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon Dijon mustard
• 12-15 cherry tomatoes, halved
• 10-12 Thai or regular basil leaves, chiffonade
• 2 green onions, light green and bottom dark green parts only, thinly sliced
• 1/4 teaspoon kosher salt