Japanese Sweet Miso Eggplant and Carrots
Japanese eggplant and carrots are cooked in a homemade sweet miso sauce then served in a rice bowl for a sweet, filling vegetarian dish!
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 Facts
Serving 2servingCalories 950kcal (48%)Carbohydrates 186g (62%)Protein 28g (56%)Fat 12g (18%)Saturated Fat 2g (10%)Sodium 5562mg (232%)Potassium 1952mg (56%)Fiber 25g (100%)Sugar 62g (69%)Vitamin A 38085mg (762%)Vitamin C 20.9mg (25%)Calcium 238mg (24%)Iron 6mg (33%)
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