Eggplant With Bacon Miso

1. 1

   Preheat oven to 425u00b0. 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.

2. 2

   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.

3. 3

   Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

* Per serving · 4 servings · Values may vary.

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