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Eggplant with Bacon Miso


2 slices Henderson’s Middle Bacon, chopped

⅓ cup white miso (fermented soybean paste)

3 Tbsp mirin (Japense rice wine)

4 eggplants

2 Tbsp vegetable oil

2 spring onions thinly sliced


Step 1

Preheat oven to 220 degrees C. Cook the chopped bacon in a small saucepan over medium heat until golden brown. Remove the saucepan from the heat and whisk in the miso and mirin.

Step 2

Cut the eggplants in half lengthways. Place eggplants on a flat baking tray lined with baking paper. Using a pairing knife, score the eggplant in a hatchcross pattern and brush with oil. Evenly divide the bacon and miso mixture over the eggplants.

Step 3

Roast the eggplant for approximately 20 minutes or until tender. Top with spring onions to serve.

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