8 Ingredients
  • 3 tablespoons vegetable oil
  • 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
  • 1/3 cup yellow or red miso*
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons sake or white wine
  • 1/4 teaspoon red chile flakes
  • 1/4 cup cilantro leaves
  • 1 teaspoon toasted sesame seeds
Nutrition
312
16% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

6% 1

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

15% 45

Carbs (net)

- 28

Fiber

71% 18

Sugars

- 28

Sugars, added

- 7

Protein

16% 8

Cholesterol

- 0

Sodium

36% 868

Calcium

8% 77

Magnesium

22% 92

Potassium

28% 1328

Iron

11% 2

Zinc

14% 2

Phosphorus

25% 175

Vitamin A

1% 12

Vitamin C

14% 12

Thiamin (B1)

20% 0

Riboflavin (B2)

20% 0

Niacin (B3)

24% 4

Vitamin B6

40% 1

Folate equivalent (total)

32% 127

Folate (food)

- 127

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

- 0

Vitamin E

27% 4

Vitamin K

24% 29
Comments
 
×