Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar

Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar
14 Ingredients
  • 1 Tbsp sugar
  • 6 Tbsp black vinegar (see Note)
  • 6 Tbsp canola oil
  • 1 Tbsp soy sauce
  • Kosher salt
  • 3 Tbsp shiro (white) miso
  • 1 ½ Tbsp mirin
  • 6 Tbsp canola oil
  • 1 lb Asian eggplants, halved lengthwise
  • 1 heirloom tomato, cut into 1/2-inch dice
  • ½ pt cherry tomatoes, halved
  • ⅓ cup chopped dill, plus more for garnish
  • ¼ cup chopped shiso, plus more for garnish
  • 1 Tbsp minced scallions
Nutrition
464
23% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free
     

Fat

66% 43

Saturated

17% 3

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 12

Carbs

6% 17

Carbs (net)

- 12

Fiber

20% 5

Sugars

- 10

Sugars, added

- 3

Protein

7% 4

Cholesterol

- 0

Sodium

29% 702

Calcium

3% 29

Magnesium

8% 34

Potassium

10% 486

Iron

5% 1

Zinc

6% 1

Phosphorus

11% 74

Vitamin A

4% 34

Vitamin C

14% 13

Thiamin (B1)

7% 0

Riboflavin (B2)

7% 0

Niacin (B3)

9% 1

Vitamin B6

14% 0

Folate equivalent (total)

10% 40

Folate (food)

- 40

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

- 0

Vitamin E

54% 8

Vitamin K

39% 47

Sugar alcohols

- 0

Water

- 210
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