Stuffed Miso Eggplant
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
257 kcal
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Course
Side Dish, Main Course
Stuffed Miso Eggplant
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Chopped walnuts replace the ground meat in this recipe inspired by Steamy Kitchen's Stuffed Miso Eggplant. A fresh tomato-basil salad and a drizzle of miso dressing take it over the top.
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Ingredients
For the eggplant:
- 2 large Japanese eggplants
- ½ medium white onion diced (about 1 cup)
- 1 large clove garlic minced
- 1 tablespoon olive oil
- ½ cup finely chopped raw walnut halves
- 1 tablespoon yellow miso
- ½ tablespoon tamari or soy sauce
- ½ teaspoon mirin
For the miso dressing:
- 3 tablespoons honey or agave nectar
- 2 ½ tablespoons yellow miso
- 1 ½ tablespoons rice vinegar
- 1 tablespoon Dijon mustard
For the tomato salad:
- 12-15 cherry tomatoes halved
- 10-12 Thai or regular basil leaves chiffonade
- 2 green onions light green and bottom dark green parts only, thinly sliced
- ¼ teaspoon kosher salt
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Instructions
Make the stuffed eggplant:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice each eggplant in half lengthwise, starting at the stem. Use a spoon to scoop out the inside of the eggplant, leaving a little less than ¼ inch of the flesh around the edges. Coarsely chop the flesh you scooped out, then place it in a large bowl. Transfer the eggplant shells to the baking sheet.
- Preheat a large frying pan over medium-high heat. While the pan is heating, add the chopped onion and garlic to the mixing bowl and stir to combine with the eggplant. Swirl the oil into the preheated pan and add the eggplant mixture. Sauté for 3 minutes, then add the walnuts and cook for one minute more. Stir in the miso, tamari, and mirin and allow to cook for another minute.
- Fill the eggplant shells with the eggplant-walnut mixture, dividing evenly between the shells. Bake for 20-25 minutes, until the eggplant shell is tender and cooked through.
Make the dressing:
- While the eggplant is in the oven, prepare the miso dressing and tomato salad. In a small bowl combine the honey, miso, rice vinegar, and mustard. Whisk until combined; set aside.
Make the salad:
- In a medium bowl, toss together the tomatoes, basil, green onions, and salt. Set aside.
To serve:
- Top each eggplant with a quarter of the salad mixture and drizzle the miso dressing over the top.
Nutrition Information
Show Details
Serving
1eggplant half
Calories
257kcal
(13%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Sodium
884mg
(37%)
Potassium
519mg
(15%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
407IU
(8%)
Vitamin C
17mg
(19%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1eggplant half | |
| Calories | 257kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 884mg | 37% |
| Potassium | 519mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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