Eggplant with Bacon Miso

Name: Eggplant with Bacon Miso
Yield: 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

Nobuo at Teeter house in Phoenix AZ4 ServingsSource

eggplant bacon miso summer easy weeknight meals side starter nut-free roast dinner do not show on encore

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

Method

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.