Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar

• 1 tablespoon sugar
• 6 tablespoons black vinegar (see Note)
• 6 tablespoons canola oil
• 1 tablespoon soy sauce
• 3 tablespoons shiro (white) miso
• 1 1/2 tablespoons mirin
• 6 tablespoons canola oil
• 1 pound Asian eggplants, halved lengthwise
• 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 tablespoon minced scallions
• Kosher salt

1. Make the Dressing Preheat the oven to 350.
2. In a small saucepan, combine the sugar with 1 teaspoon of water.
3. Cook over low heat, swirling the pan, until the sugar melts and an amber caramel forms, 4 minutes.
4. Whisk in the black vinegar.
5. Remove from the heat and let cool to room temperature.
6. Whisk in the oil and soy sauce.
7. Prepare the Eggplants In a bowl, mix the miso with the mirin.
8. In a nonstick skillet, heat 3 tablespoons of the oil.
9. Add 1 eggplant half, cut side down, and cook over moderate heat until deep-golden, 3 minutes.
10. Transfer the eggplant cut side up to a baking sheet.
11. Repeat with the remaining 3 tablespoons of oil and eggplants.
12. Prepare the Eggplants Spread the miso mixture on the cut sides of the eggplants.
13. Roast for 15 minutes, until the eggplants are very tender.
14. Transfer to a platter.
15. Meanwhile, Make the Salad In a large bowl, toss the tomatoes with the 1/3 cup of dill, 1/4 cup of shiso, the scallions and two-thirds of the dressing; season with salt.
16. Meanwhile, Make the Salad Spoon the salad over the warm eggplants and drizzle with the remaining dressing.
17. Garnish with dill and shiso and serve.

sugar, black vinegar, canola oil, soy sauce, shiro, mirin, canola oil, eggplants, tomato, cherry tomatoes, dill, chopped shiso, scallions, kosher salt

Taken from www.foodandwine.com/recipes/miso-roasted-eggplants-with-tomatoes-dill-shiso-and-black-vinegar (may not work)