1. To prepare the pickled onions, combine the vinegar and sugar, stirring until sugar dissolves. Add the onions and stir. Set aside to let onions pickle for 20 minutes.

2. Stem eggplant, then halve lengthwise. Generously season with salt and set aside. Heat the oil in a medium skillet over medium heat. Add the eggplant, cut sides down, cover and roast until eggplants begin to soften, about 15 minutes. Turn eggplants over, cover, and continue to cook until the flesh is tender when pierced with the tip of a sharp knife, about 15 minutes more. Set eggplants aside to let cool completely.

3. Scrape the meat of the eggplant into the bowl of a food processor fitted with the blade attachment. Add the pecans and miso and puree until smooth. Scrape the eggplant puree to a bowl.

4. Cut the baguette into thin slices on the bias and toast until golden on the edges. Spread 1 teaspoon of the eggplant puree onto each toast point and garnish with a cilantro leaf and a few toasted soybeans.