Eggplant with Bacon Miso
Ingredients
- 1 slice thick-cut bacon, finely chopped
- 1 /3 cup white miso (fermented soybean paste)
- 3 tablespoons mirin (sweet Japanese rice wine)
- 4 Japanese or Chinese eggplants (about 1 1/2 pounds)
- 2 tablespoons vegetable oil plus more for baking sheet
- 4 scallions, thinly sliced
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