Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar

Serving Size: 4
Total Time:

This fantastic vegetarian dish combines miso-baked eggplants with a bright tomato-and-herb salad and a black vinegar dressing.


  • 1 Tbsp sugar
  • Kosher salt
  • 1 Tbsp soy sauce
  • 6 Tbsp canola oil
  • 6 Tbsp black vinegar (see Note)
  1. Make the dressing: Preheat the oven to 350°. In a small saucepan, combine the sugar with 1 teaspoon of water. Cook over low heat, swirling the pan, until the sugar melts and an amber caramel forms, 4 minutes. Whisk in the black vinegar. Remove from the heat and let cool to room temperature. Whisk in the oil and soy sauce.


  • 1 Pound Asian eggplants, halved lengthwise
  • 6 Tbsp canola oil
  • 1.5 Tbsp mirin
  • 3 Tbsp shiro (white) miso
  1. Prepare the eggplants: In a bowl, mix the miso with the mirin. In a nonstick skillet, heat 3 tablespoons of the oil. Add 1 eggplant half, cut side down, and cook over moderate heat until deep-golden, 3 minutes. Transfer the eggplant cut side up to a baking sheet. Repeat with the remaining 3 tablespoons of oil and eggplants.
  2. Spread the miso mixture on the cut sides of the eggplants. Roast for 15 minutes, until the eggplants are very tender. Transfer to a platter.


  • 0.25 cup chopped shiso, plus more for garnish
  • 0.33 cup chopped dill, plus more for garnish
  • 0.5 Pint cherry tomatoes, halved
  • 1 heirloom tomato, cut into 1/2-inch dice
  • 1 Tbsp minced scallions
  1. Meanwhile make the salad: In a large bowl, toss the tomatoes with the 1/3 cup of dill, 1/4 cup of shiso, the scallions and two-thirds of the dressing; season with salt.
  2. Spoon the salad over the warm eggplants and drizzle with the remaining dressing. Garnish with dill and shiso and serve.

Make Ahead: The dressing can be refrigerated overnight. Notes Black vinegar is slightly sweet with a rich, malty flavor. It's typically made from fermented rice, wheat, barley and sorghum. It's available at Asian markets and from amazon.com.

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Recipe Credit: Cara Stadler
Image Credit: John Kernick