Cookie and Kate · by Cookie and Kate★ 4.9
Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 29%
CARBS 50G47% OF CAL
12G FIBER26G OTHER11G TOTAL SUGAR
FAT 22G47% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant and spaghetti tossed with brown butter and miso sauce, finished with Parmesan. A buttery, umami-rich pasta dish with tender roasted vegetables.
mainpasta🍲 stockpot🍪 sheet pan🥄 saucepan🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large or 2 medium eggplants (about 1.75 pounds), skin peeled off with a vegetable peeler
- 2 tablespoons olive oil
- sea salt
- 6 ounces whole grain thin spaghetti (about 1/2 box)
- 5 tablespoons butter
- freshly ground black pepper
- 2 tablespoons white miso*
- ⅓ cup freshly grated Parmesan
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 29%
CARBS 50G47% OF CAL
12G FIBER26G OTHER11G TOTAL SUGAR
FAT 22G47% OF CAL
4G SAT18G 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
- 15m
- Cook
- 40m
- Sodium
- 587mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.