2 Serves
40 Mins
Using a chef's knife and cutting board, slice the eggplant into thick rounds or halves, scoring the flesh in a crosshatch pattern.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
59 mg / 4,700 mgSodium
1979 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a small bowl, whisk together the white miso paste, sugar, and mirin until smooth to create the glaze.
Heat the extra virgin olive oil in a non-stick skillet over medium heat. Add the eggplant and sear until golden brown on both sides.
Brush the miso glaze generously over the eggplant, reduce heat to low, and cook for an additional 5 minutes until the glaze is bubbly and the eggplant is tender.
Season with a pinch of salt and black pepper, then serve immediately while hot.
3
g11
g0
g
