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Eggplant with Bacon Miso

Serve this rich, glazed eggplant with bacon miso as a starter, or with rice and a simply prepared piece of fish for a main course.

By bonappetit · From Open Recipes · 6 ingredients
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Why it works: Miso and eggplant share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 13 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

4 Servings

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bonappetit. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Miso + eggplanttop 4% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Miso + soybeantop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together16 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Soybean + rice winetop 12% of all pairs
    Aroma overlapstrong
    Mentioned together7 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Soybean + eggplanttop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together3 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Miso + rice winetop 24% of all pairs
    Aroma overlapmoderate
    Mentioned together5 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the soybean

How well each one fits the dish's main ingredients (miso, rice wine, eggplant):

  1. Sesamebetter flavor fit
  2. Beansbetter flavor fit
  3. Peanutbetter flavor fit
  4. Soybeanthe original

Fit is the average pairing score against miso, rice wine, eggplant. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).