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Baked Eggplant With Miso Recipe

Baked Eggplant With Miso Recipe

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Ingredients:

Serving

Directions:

Fill fry pan to 1/4 inch high with oil.
Slice eggplant in half and score both ways but try really hard to puncture the skin.
Place eggplant face down in oil antil the eggplant sucks up the oil and expands to open up the gaps where the eggplant was scored.
Boil kettle and add water to miso paste.
The miso should be the consistency of cream, not too thick, but thin enough so that it can flow between and in the spaces of the eggplant.
The paste should be able to stay on top of the eggplant to cover the cut face.
Place in oven (180 celsius)
Have some miso left over or mix up some more, check the eggplant every 15-20 minutes and replenish the miso on top.
After about an hour the eggplant should have a slight miso crust but be very soft and tender inside.
Serve on top of rice and with some greens of your liking.( Braised Shitake Mushrooms complement the dish well

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.63 Kcal (120 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.29mg	0%
Potassium	262.21mg	6%
Total Carbs	6.87g	2%
Sugars	4.58g	18%
Dietary Fiber	3.44g	14%
Protein	1.15g	2%
Vitamin C	2.3mg	4%
Calcium	10.3mg	1%

Amount Per 100 g
Calories	25 Kcal (105 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2mg	0%
Potassium	229mg	6%
Total Carbs	6g	2%
Sugars	4g	18%
Dietary Fiber	3g	14%
Protein	1g	2%
Vitamin C	2mg	4%
Calcium	9mg	1%

* 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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