Thinking about miso and tempeh led to this recipe, which seemed reasonable enough. Here's a somewhat simpler rendition...
Prepare the marinade by mixing:
1/4 cup maple syrup,
1/4 cup vinegar,
1/4 cup soy sauce,
with a crushed garlic clove.
8 oz tempeh
1/2 large eggplant
and immerse in marinade. Set aside while preparing the dressing. Mix
1/2 cup tahini
2 T miso (I used 1 T light and 1 T dark miso)
1 T lemon juice
minced fresh ginger
add some warm water while mixing to set the consistency appropriately.
Put the tempeh, eggplant, and the marinade in a skillet over high heat. Simmer until the marinade evaporates. Serve with rice and the dressing on the side.