Eggplant with Bacon Miso
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 4 scallions, thinly sliced
- 1/3 cup white miso (fermented soybean paste)
- 1 slice thick-cut bacon, finely chopped
- 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
- ingredient info: white miso is available at japanese markets, natural foods stores, and some supermarkets.
Preparation 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.
Preparation 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.
