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Sauteed Japanese Eggplant

yield: 2 total time: 25 minutes

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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