1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
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 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.
bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013
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