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Japanese Miso Eggplant

yield: 4 total time: 15 minutes

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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