I also adapted this Nasudengaku recipe (Eggplant grilled with Special Miso paste) from the Now Vegan cookbook. This was so good! Well, I changed some of the spices and sauces but kept the idea of cutting and preparing the aubergine in the same way.
So that evening for dinner, we had Gernika peppers, adapted Nasudengaku with couscous, tofu (marinated in soy sauce then fried) and salad! It was a feast!