2 medium Japanese or 1 Italian eggplant, sliced into ¼-inch-thick rounds
½ pound firm tofu, sliced into ¼-inch-thick slices
¼ cup chickpea or white miso paste
2 tablespoons low-sodium soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 teaspoon ground ginger
1 tablespoon toasted sesame seeds
1 scallion, thinly sliced
2 cups cooked sushi rice, for serving

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