Japanese Eggplant With Miso Recipe

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Ingredients:

Serving

Directions:

Cut off the stems and tops of the eggplants and cut them in halves (if Japanese-sized) or cut them crosswise in 1.5 cm thick slices (if American-sized).
Score skin if extra big pieces. Heat oil in pan and sauté eggplants on both sides until browned and soft.
Arrange them with skin side down on a platter. You may have to do this in batches if all the eggplant won't fit in your frying pan at once. Let cool.
Toast and grind the sesame seeds to a smooth texture. Add the miso, sugar and mirin. Stir. Spread the mixture evenly over each of the eggplant parts.
The recipe says serve at room temperature however I put back under a griller for a few minutes to heat and caramelize.
* Sweet miso is light yellow in color and the labels on the containers usually have a yellow bit.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.52 Kcal (1375 kJ)
Calories from fat	211.65 Kcal
		% Daily Value*
Total Fat	23.52g	36%
Sodium	647.16mg	27%
Potassium	605.51mg	13%
Total Carbs	24.84g	8%
Sugars	14.11g	56%
Dietary Fiber	8.81g	35%
Protein	6.09g	12%
Vitamin C	4.6mg	8%
Iron	1.7mg	9%
Calcium	118.2mg	12%

Amount Per 100 g
Calories	113.95 Kcal (477 kJ)
Calories from fat	73.42 Kcal
		% Daily Value*
Total Fat	8.16g	36%
Sodium	224.49mg	27%
Potassium	210.04mg	13%
Total Carbs	8.62g	8%
Sugars	4.9g	56%
Dietary Fiber	3.06g	35%
Protein	2.11g	12%
Vitamin C	1.6mg	8%
Iron	0.6mg	9%
Calcium	41mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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