Ingredient:

• 1 large or 2 medium eggplants (about 1.75 pounds), skin peeled off with a vegetable peeler
• 2 tablespoons olive oil
• sea salt
• 6 ounces whole grain thin spaghetti (about ½ box)
• 5 tablespoons butter
• freshly ground black pepper
• 2 tablespoons white miso*
• ⅓ cup freshly grated Parmesan