Stuffed Miso Eggplant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant halves filled with chopped walnuts, onions, and garlic in a miso-soy glaze. Served with a fresh tomato-basil salad and miso dressing for a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large Japanese eggplants
- 1/2 medium white onion (diced (about 1 cup))
- 1 large clove garlic (minced)
- 1 tablespoon olive oil
- 1/2 cup finely chopped raw walnut halves
- 1 tablespoon yellow miso
- 1/2 tablespoon tamari or soy sauce
- 1/2 teaspoon mirin
- 3 tablespoons honey or agave nectar
- 2 1/2 tablespoons yellow miso
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 12-15 cherry tomatoes (halved)
- 10-12 Thai or regular basil leaves (chiffonade)
- 2 green onions (light green and bottom dark green parts only, thinly sliced)
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 40M
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
- 25m
- Sodium
- 878mg
- Total sugar
- 59g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 74mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 878MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.