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Japanese Miso Eggplant

yield: 4 total time: 15 minutes
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Ingredients

  • 1/4 cup white miso paste mellow, I used this brand
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons water
  • 1/2 inch fresh ginger root peeled
  • 1 clove garlic
  • 1 tablespoon raw honey
  • 2 tablespoons vegetable oil
  • 6 Japanese eggplant the smallest you can find, halved lengthwise
  • 1 scallion thinly sliced, for garnish, optional

Nutrition

  • Calories : 280 calories
  • Carbohydrate : 51 grams
  • Fat : 8 grams
  • Fiber : 22 grams
  • Protein : 9 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 660 milligrams
  • Sugar : 19 grams
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