Eggplant with Bacon Miso

By ruthg

Serves 4
Eggplant with Bacon Miso
Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Recipe by Nobuo at Teeter house in Phoenix, AZ

Photograph by Matt Duckor

June 2013

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

Details

Servings 4
Adapted from bonappetit.com

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.

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.

Roast eggplant until tender and lightly browned, 20–25 minutes. Top with scallions.