Japanese Miso Eggplant Spaghetti

A delightful fusion of Japanese flavors with a twist on classic spaghetti, this dish combines roasted eggplant, miso, and garlic-infused spaghetti for a unique and savory experience.

Ingredients

1⁄2	pound Japanese eggplants, diced into 1-inch pieces
1⁄2	medium 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)

Instructions

• 1. Preheat the oven to 400°F. In a quarter sheet pan, gently combine the Japanese eggplants, red onion, kosher salt, black pepper, and 2 tablespoons of olive oil. Roast in the oven for 25 to 30 minutes until beautifully charred at the edges.
  2. In a small dish, mix together the white miso, mirin, rice vinegar, dark brown sugar, and a pinch of red pepper flakes.
  3. Approximately 15 minutes into roasting the vegetables, bring a pot of water to a boil. Season generously with salt and cook the spaghetti according to package instructions. Reserve a portion of the cooking liquid before draining the spaghetti.
  4. In the same pot, still hot from cooking, set over low heat. Add the remaining tablespoon of olive oil and grated garlic, stirring for about 30 seconds until the garlic is fragrant. Introduce the miso-mirin mixture, stirring for another 30 seconds to caramelize the miso and evaporate the alcohol. Add the drained spaghetti, tossing it in the garlicky miso mixture until evenly coated. If needed, add a splash of the reserved cooking liquid to loosen the pasta.
  5. Carefully fold in the roasted eggplant and red onion. Serve the dish garnished with thinly sliced scallions, for an optional fresh touch.

Jul 20, 2024