Miso Parmesan Eggplant
Why You’ll Love It
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
1 large organic eggplant: $2.29
2 tbsp extra virgin olive oil: $0.48
⅓ cup white miso: $2.92
1 tbsp grated fresh ginger: $0.44
1 tbsp sesame oil: $0.40
1 tbsp local honey: $0.36
2 tsp rice vinegar: $0.06
⅓ cup grated parmesan: $0.15
2 stalks green onion: $2.16
Total Cost: $9.26
What You’ll Need
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Ingredients
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| 1 large organic eggplant | |
| 2 tbsp extra virgin olive oil | |
| ⅓ cup white miso | |
| 1 tbsp grated fresh ginger | |
| 1 tbsp sesame oil | |
| 1 tbsp local honey | |
| 1 tbsp filtered water | |
| 2 tsp rice vinegar | |
| ⅓ cup grated parmesan | |
| 2 stalks green onion, finely chopped |
Nutritional Information
212
Calories
13g
Total Fat
503mg
Sodium
19g
Total Carbs
6g
Fiber
13g
Sugar
6g
Protein
Directions
1.
Preheat the oven to 450 degrees Fahrenheit.
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2.
Slice eggplant in roughly ½ inch rounds and transfer to a baking tray. Brush each side with extra virgin olive oil and bake for 10 minutes.
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3.
While the eggplant is baking, whisk together miso, ginger, sesame oil, honey and water; set aside.
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4.
After 10 minutes in the oven, gently flip eggplant rounds and cook for another 5 minutes. Remove from the oven, brush the tops generously with miso mixture and top with grated parmesan cheese.
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5.
Return to the oven and broil for 3 minutes; then let cool and sprinkle with chopped green onion.
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