Preheat oven to 200C fanbake, or heat your bbq or charcoal grill.
Mix miso paste, olive oil, orange juice and garlic until smooth.
Slice eggplant into thick rounds, about 1cm or half an inch thick.
Using about half of the glaze all up, spoon a little onto each eggplant round and use the back of the spoon to spread it evenly over the surface. Season with a little cracked pepper, if you like.
Cook for 10-15 minutes (until golden) then flip, glaze the other side with the remaining miso mixture and cook for another 10-15 minutes, until done to your liking.