Creating Miso-Glazed Eggplant & Sesame Greens with Creamy Coconut Rice is straightforward if you follow these steps:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet lined with parchment paper.
2. Make the Miso Glaze: In a bowl, mix miso paste, maple syrup, sesame oil, and soy sauce until well combined.
3. Glaze the Eggplant: Brush the miso glaze generously over the eggplant slices. Ensure they are evenly coated.
4. Roast the Eggplant: Bake the eggplant in the preheated oven for about 25-30 minutes, flipping halfway through, until they become tender and caramelized.
5. Cook the Rice: While the eggplant is roasting, rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with coconut milk and salt, then bring to a boil.
6. Simmer the Rice: Reduce the heat to low, cover, and simmer for about 15-20 minutes or until all the liquid is absorbed. Fluff the rice with a fork.
7. Sauté the Greens: In a skillet, heat the vegetable oil over medium heat. Add mixed greens and sauté for about 3-5 minutes until wilted. Stir in the sesame seeds.
8. Plate the Dish: Serve the creamy coconut rice on a plate. Top with roasted miso-glazed eggplant and a generous portion of sesame greens.
9. Garnish: Finish the dish with a sprinkle of cilantro on top for added flavor and presentation.

By following these steps, you will create a dish that not only looks amazing but also tastes incredible!