Preheat oven to 400°F. In a quarter sheet pan, toss together the eggplant, red onion, salt, pepper, and 2 tablespoons of the olive oil. Roast in the oven for 25 to 30 minutes, or until charred at the edges.
Meanwhile, in a small dish, stir together the miso, mirin, vinegar, brown sugar, and red pepper flakes.
About 15 minutes into the vegetables’ roasting time, bring a pot of water to a boil, salt generously, then cook the spaghetti according to package instructions. Reserve some of the cooking liquid, then drain.
In the same (still very hot!) pot over low heat, add the remaining tablespoon of olive oil and garlic and stir about 30 seconds, or until garlic is fragrant. Add the miso-mirin mixture, stirring 30 seconds more to caramelize miso and cook off the wine (it should bubble up violently). Toss the drained spaghetti into this, cooking over the heat and stirring constantly until well-coated in the garlicky miso. At this step you can add a splash of the reserved cooking liquid if your pasta gets too tight (I usually don’t need to but appreciate the insurance).
Gently stir in the roasted eggplant and red onion. Garnish with scallions, if you'd like.
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|Serving Size: 1 (376g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 356mg||12 %|
|Potassium 281.7mg||7 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 85.8g|
|Protein 15.9g||23 %|
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Calories per serving: 551
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