Miso-Simmered Eggplant recipe - ingredients, nutrition and when to eat it
This Japanese side dish features eggplant gently simmered in a miso and soy sauce seasoning.
This Japanese side dish features eggplant gently simmered in a miso and soy sauce seasoning. Its savory, subtly sweet flavor pairs beautifully with rice and makes a comforting warm side dish for a summer evening.
Japanese · 20 minutes to cook
Nutrition (per 343g serving): 195 kcal · protein 4.8g · carbohydrate 24.7g · fat 9.1g · sodium 1233.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the eggplant soon after cutting it to preserve its color and texture.
Tips: Miso can stick and burn if the sauce is boiled over high heat from the start, so keep it at medium-low heat.
Tips: Let the dish rest for about 3 minutes after cooking so the eggplant absorbs more of the sauce.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Miso — 1 Tbsp
- Soy sauce — 1 tsp
- Mirin — 2 tsp
- Ginger — 1 tsp
- Garlic — 1 pc
- Green onion — 0.3 pc
- Sugar — 1 tsp
- Cooking oil — 2 tsp
- Water — 0.5 cup