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
• ingredient info: White miso is available at Japanese markets, natural foods stores, and some supermarkets.

Instructions

1. 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.
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. Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.