5 from 2 votes
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!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
2
people
Calories:
950 kcal
Course:
Side Dish, Main Course
Cuisine:
Japanese
Ingredients
- 1 tsp olive oil
- 1 lb carrot chopped
- 3 Japanese eggplant 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 ginger zested, fresh
- 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.
Cup of Yum
Nutrition Information
Serving
2serving
Calories
950kcal
(48%)
Carbohydrates
186g
(62%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
5562mg
(232%)
Potassium
1952mg
(42%)
Fiber
25g
(100%)
Sugar
62g
(124%)
Vitamin A
38085mg
(762%)
Vitamin C
20.9mg
(23%)
Calcium
238mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 950
% Daily Value*
| Serving | 2serving | |
| Calories | 950kcal | 48% |
| Carbohydrates | 186g | 62% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 5562mg | 232% |
| Potassium | 1952mg | 42% |
| Fiber | 25g | 100% |
| Sugar | 62g | 124% |
| Vitamin A | 38085mg | 762% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 238mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.