Ingredients:
- 5 japanese eggplants , 340 g (we can'tsp get japanese, so i just use the big, fat purple ones!)
- 3 green peppers (120g)
Directions:
- Cut of stem of eggplants and peel leaving alternate stripes of skin.
- Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones).
- Soak in water for 5 minutes and then drain.
- Deseed the peppers and cut into bite-sized pieces.
- Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further.
- When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise.
- Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.98 Kcal (1294 kJ) | ||
| Calories from fat | 128.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Sodium | 414.64mg | 17% | |
| Potassium | 1386.75mg | 30% | |
| Total Carbs | 40.77g | 14% | |
| Sugars | 26.12g | 104% | |
| Dietary Fiber | 18.31g | 73% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 0.2mg | 1% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 48.19 Kcal (202 kJ) | ||
| Calories from fat | 20 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 22% | |
|---|---|---|---|
| Sodium | 64.67mg | 17% | |
| Potassium | 216.29mg | 30% | |
| Total Carbs | 6.36g | 14% | |
| Sugars | 4.07g | 104% | |
| Dietary Fiber | 2.86g | 73% | |
| Protein | 1.14g | 15% | |
| Vitamin C | 5.5mg | 59% | |
| Calcium | 9.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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