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Stuffed Miso Eggplant

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 257 kcal
Course: Side Dish , Main Course
Cuisine: Asian , American

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

Instructions

Make the stuffed eggplant:
    Cup of Yum
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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:
  1. 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:
  1. In a medium bowl, toss together the tomatoes, basil, green onions, and salt. Set aside.
To serve:
  1. Top each eggplant with a quarter of the salad mixture and drizzle the miso dressing over the top.

Nutrition Information

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

% 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.