Place the miso paste, sesame oil, ginger and garlic in a bowl and whisk to combine. Place the eggplant wedges on a baking tray and brush all over with the miso mix. Place in the oven to roast for 15 – 20 minutes at 200°C, until cooked through and golden.
At the same time, cook the karaage chicken in the oven or air fryer as per packet instructions.
For the last 7 minutes of eggplant cook time, add the bok choy to the roasting dish and drizzle with oil and season with salt. Place back in the oven.
Serve up the roasted eggplant, bok choy and karaage chicken on top of rice. Sprinkle over the spring onions and sesame seeds.