Heat a large frying pan or skillet on a medium high heat. Slice eggplant into 4 thick steaks. Add oil to the pan and sear eggplant, covered for about 15 minutes all up. Turning every 5 minutes and keeping the pan covered. If the eggplant starts to burn, reduce the heat.

Meanwhile, combine miso, vinegar and 2 tablespoons olive oil in a small bowl. A few minutes before the eggplant is cooked, place a little of the dressing on each steak.

Serve steaks on a bed of baby spinach with extra miso dressing drizzled over.