Name: Miso-Roasted Eggplants with Tomatoes, Dill, Shiso, and Black Vinegar
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp. sugar; 6 tbsp. black vinegar; 6 tbsp. canola oil; 3 tbsp. shiro (white) miso; 1 1/2 tbsp. mirin; 6 tbsp. canola oil; 1 lb. Asian eggplants; 1 heirloom tomato; 1/2 pt. cherry tomatoes; c. chopped dill; 1 tbsp. minced scallions; kosher salt

Step 1Make the dressing: Preheat the oven to 350 degrees F. 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.

Step 2Prepare 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.

Step 3Spread the miso mixture on the cut sides of the eggplants. Roast for 15 minutes, until the eggplants are very tender. Transfer to a platter.

Step 4Meanwhile, 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.

Step 5Spoon the salad over the warm eggplants and drizzle with the remaining dressing. Garnish with dill and shiso and serve.