Miso Eggplant Spaghetti
Ingredients
- 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces
- 1/2 medium red onion, thickly sliced
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 teaspoons white miso
- 2 teaspoons mirin
- 1 teaspoon rice vinegar
- 1/2 teaspoon dark brown sugar
- Pinch of red pepper flakes
- 1 garlic clove, finely grated
- 1/4 pound spaghetti
- 1 scallion, thinly sliced, for garnish (optional)
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