Vikalinka · by Julia Frey of Vikalinka★ 4.0 (2)
Miso Aubergine (Eggplant)
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 6%
CARBS 20G67% OF CAL
6G FIBER0G OTHER14G TOTAL SUGAR
FAT 4G29% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant glazed with a savory-sweet miso and gochujang sauce. Soft and sticky with complex umami flavors, it's a vegetable side dish with depth.
sidejapanese🔥 ovendairy freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 aubergines/eggplants (medium)
- 1 tbsp white miso paste
- 1 tsp Gochujang paste
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp vegetable oil
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 6%
CARBS 20G67% OF CAL
6G FIBER0G OTHER14G TOTAL SUGAR
FAT 4G29% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 461mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 33mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.