Directions:
- In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
- Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave 1/2 hour. Rinse, pat dry then brush with a little veg oil on both sides.
- Either BBQ, grill or panfry eggplant until soft.
- Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
- Serve, garnished with a little julienned spring onion greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.76 Kcal (912 kJ) | ||
| Calories from fat | 109.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 19% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 488.93mg | 20% | |
| Potassium | 621.02mg | 13% | |
| Total Carbs | 21.93g | 7% | |
| Sugars | 12.47g | 50% | |
| Dietary Fiber | 8.77g | 35% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 113.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 75.6 Kcal (317 kJ) | ||
| Calories from fat | 38.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 19% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 14% | |
| Sodium | 169.74mg | 20% | |
| Potassium | 215.6mg | 13% | |
| Total Carbs | 7.61g | 7% | |
| Sugars | 4.33g | 50% | |
| Dietary Fiber | 3.05g | 35% | |
| Protein | 2.3g | 13% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 0.6mg | 9% | |
| Calcium | 39.4mg | 11% | |
* 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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