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Japanese Sweet Miso Eggplant and Carrots
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Japanese eggplant and carrots are cooked in a homemade sweet miso sauce then served in a rice bowl for a sweet, filling vegetarian dish!
Course
Main Course, Side Dish
Cuisine
Japanese
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
2
people
Calories
950
Author
Whitney Bond
Ingredients
1
tsp
olive oil
1
lb
carrots
chopped
3
Japanese eggplants
sliced
1
cup
white miso
1/4
cup
brown sugar
2
tbsp
hoisin sauce
1
tbsp
white wine vinegar
1/4
cup
water
1
tsp
fresh ginger
zested
1
cup
white rice
Instructions
Heat the olive oil in a wok or large skillet.
Add the carrots and sauté for 5 minutes.
Add the japanese eggplant and sauté for 3-4 minutes.
Prepare the sweet miso sauce by combing the miso, brown sugar, hoisin sauce, white wine vinegar, water and ginger in a small bowl.
Pour the sauce over the vegetables.
Cover and cook for 30 minutes or until vegetables are tender.
Prepare the rice on the stove or in a rice cooker.
Spoon the cooked vegetables over the rice and serve.
Top with chopped chives as a garnish if desired.
Nutrition
Serving:
2
g
|
Calories:
950
kcal
|
Carbohydrates:
186
g
|
Protein:
28
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Sodium:
5562
mg
|
Potassium:
1952
mg
|
Fiber:
25
g
|
Sugar:
62
g
|
Vitamin A:
38085
mg
|
Vitamin C:
20.9
mg
|
Calcium:
238
mg
|
Iron:
6
mg