Cooked & Loved · by Irena Macri★ 5.0 (12)
Tomato Miso Roasted Eggplant
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 5%
CARBS 16G34% OF CAL
6G FIBER9G SUGAR1G OTHER
FAT 14G66% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant glazed with a savory-sweet tomato miso sauce. Rich in umami flavor with a balance of salt and acidity, it works as a side or meatless main over rice.
sidejapanese🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 2 large eggplants (aubergines, cut into quarters lengthways)
- 3-4 tablespoons olive oil (or coconut oil)
- Salt
- 1.5 tablespoons olive oil (avocado oil or coconut oil)
- 1 medium onion (finey diced)
- 3 cloves garlic (finely diced)
- 2/3 cup water
- 1 tablespoon tomato paste
- A pinch of red chili flakes
- 1 tablespoon fermented miso paste (I used light brown)
- A handful of chopped spring onion/scallions for garnish
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 5%
CARBS 16G34% OF CAL
6G FIBER9G SUGAR1G OTHER
FAT 14G66% OF CAL
2G SAT12G 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
- 30m
- Sodium
- 443mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 516mg
- Calcium
- 38mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.