Eggplant With Bacon Miso
This recipe combines the savory flavors of thick-cut bacon and white miso to create a delicious and satisfying dish. The eggplants are roasted to perfection, creating a tender and flavorful base for the bacon-miso topping. This dish is simple to prepare yet packed with umami-rich taste that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 1 slice thick-cut bacon, finely chopped
- 1/3 white miso (fermented soybean paste)
- 3 mirin (sweet Japanese rice wine)
- 4 Japanese or Chinese eggplants (about 1 1/2 pounds)
- 2 vegetable oil plus more for baking sheet
- 4 scallions, thinly sliced
Instructions
- 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, 20â25 minutes. Top with scallions.
Yield
4 Servings
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