For the Miso Eggplant: Trim stems and ends from eggplant and cut into ¼-inch slices. Cut large slices in half or quarters; set aside.
In a large mixing bowl, whisk together the sesame oil, avocado oil, garlic, honey, POM Juice, and white miso. Add eggplant and toss to thoroughly coat.
If using an oven, heat to 375°F. Place eggplant on a parchment-lined baking sheet in a single layer. Roast 15 minutes then turn eggplant pieces over. Roast another 15 minutes until golden brown.
If using an air fryer, heat to 400°F. Spray basket with cooking spray and add single layer of eggplant, about half, to the air fryer basket. Cook for 8 minutes, then turn eggplant and cook for another 8 minutes until golden brown and crisp on the outside.
For the POMumami Glaze: In a medium saucepan over medium heat, combine POM Juice, honey, lemon juice, and white miso. Bring to a boil and reduce heat to low. Cook until mixture is reduced by half, 6 to 8 minutes. Remove from heat and set aside.
To serve, toss cooked eggplant with half the glaze and arrange on a serving platter topped with scallions, POM Arils, sesame seeds, chilis and cilantro. Drizzle with remaining glaze.