Stuffed Miso Eggplant recipes

Name: Stuffed Miso Eggplant recipes
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