Ingredients: 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces 1/2 red onion, thickly sliced 1 pinch kosher salt and freshly ground black pepper, to taste 3 tablespoons olive oil, divided 4 teaspoons white miso 4 teaspoons mirin (non-alcoholic) 2 teaspoon rice vinegar 1 teaspoon dark brown sugar 1 pinch red pepper flakesContinue reading “Garlicky-Miso Pasta with Roasted Eggplant”
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