Miso-roasted Eggplants with tomatoes, dill, shiso and black vinegar

By Maggster29

Ingredients

• Dressing:
• 1 tbsp sugar
• 6 tbsp black vinegar
• 6 tbsp canola oil
• 1 tbsp soy sauce
• Eggplants:
• 3 tbsp shiro (white) miso
• 1 1/2 tbsp mirin
• 6 tbsp canola oil
• 1 lb Asian eggplants, halved lengthwise
• Salad:
• 1 heirloom tomato, cut into 1/2 inch dice
• 1/2 pint cherry tomatoes, halved
• 1/3 cup chopped dill, plus more for garnish
• 1/4 cup chopped shiso, plus more for garnish
• 1 tbsp minced scallions
• Kosher salt

Preparation

Step 1

1. Make the dressing: Preheat the over to 350*. In a small saucepan, combine the sugar with 1 teaspoon of water. Cook over low heat, swirling the pan, until the sugar melts and an amber caramel forms (about 4 minutes). Whisk in the black vinegar. Remove from the heat and let cool to room temperature. Whisk in the oil and soy sauce.

2. Prepare the eggplants: In a bowl, mix the miso with the mirin. In a nonstick skillet, heat 3 tablespoons of the oil. Add one eggplant half to the skillet, cut side down, and cook over medium heat until a deep golden (about 3 minutes). Transfer the eggplant cut side up to a baking sheet. Repeat with the remaining 3 tablespoons of oil and eggplant halves.

Spread the miso mixture on the cut sides of the eggplants. Roast for 15 minutes, until the eggplants are very tender. Transfer to a platter.

3. Make the salad (this can be done while the eggplants are in the oven): In a large bowl, toss the tomatoes with 1/3 cup of dill, 1/4 cup shiso, the scallions and two-thirds of the dressing. Season with salt.

Spoon the salad over the warm eggplants and drizzle with the remaining dressing. Garnish with dill and shiso. Serve.