7 Ingredients
  • 1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely grated peeled ginger (use a Microplane)
  • 1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped chives
Nutrition
95
5% daily value
6 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

11% 7

Saturated

2% 0

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 3

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

3% 1

Cholesterol

- 0

Sodium

12% 297

Calcium

1% 11

Magnesium

4% 18

Potassium

5% 244

Iron

2% 0

Zinc

2% 0

Phosphorus

5% 32

Vitamin A

0% 3

Vitamin C

3% 2

Thiamin (B1)

3% 0

Riboflavin (B2)

3% 0

Niacin (B3)

5% 1

Vitamin B6

7% 0

Folate equivalent (total)

6% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

4% 4
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