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Sauteed Japanese Eggplant

yield: 2 total time: 25 minutes
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Ingredients

  • 1 tablespoon vegetable oil or grapeseed oil
  • 3 Japanese eggplant stems removed
  • 2 scallions finely chopped
  • 4 shiitake mushrooms finely chopped
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons water
  • 1 teaspoon white miso paste
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • salt
  • pepper

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 50 grams
  • Fat : 12 grams
  • Fiber : 24 grams
  • Protein : 9 grams
  • SaturatedFat : 1 grams
  • Sodium : 820 milligrams
  • Sugar : 14 grams
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