Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.
Recipe information
Yield
Makes 4 Servings
Ingredients
1 slice thick-cut bacon, finely chopped
1/3 cup white miso (fermented soybean paste)
3 tablespoons mirin (sweet Japanese rice wine)
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced
ingredient info: White miso is available at Japanese markets, natural foods stores, and some supermarkets.
Preparation
Step 1
Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.
Step 2
Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.
Step 3
Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.
