Eggplant with Bacon Miso
2 slices Henderson’s Middle Bacon, chopped
⅓ cup white miso (fermented soybean paste)
3 Tbsp mirin (Japense rice wine)
2 Tbsp vegetable oil
2 spring onions thinly sliced
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.
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.
Roast the eggplant for approximately 20 minutes or until tender. Top with spring onions to serve.