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New Orleans Food Junkie: "This was pretty good. I used American eggplant, a…" Read More
6Ingredients
10Minutes
380Calories
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Ingredients
US|METRIC
2 SERVINGS
- 4 Japanese eggplants (cut into wedges, about 4 cups)
- 16 shishito peppers
- 1 Tbsp. oil
- 3 Tbsp. water
- 3 Tbsp. miso paste
- 1/4 cup mirin
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium980mg41% |
| Potassium2160mg62% |
| Protein12g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber29g116% |
| Sugars20g |
| Vitamin A6% |
| Vitamin C30% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
New Orleans Food Junkie 4 years ago
This was pretty good. I used American eggplant, and maybe I should’ve done it with the Japanese eggplant. I’ll give me 3 stars and the dish 4. I’ll have to try it again. I’d also cut down the miso a little bit next time. Fun side dish.