Eggplant With Bacon Miso
- 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
- Preheat oven to 425u0b0. 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.
bacon, white miso, mirin, eggplants, vegetable oil, scallions
Taken from www.epicurious.com/recipes/food/views/eggplant-with-bacon-miso-51169460 (may not work)