Aubergines in Miso Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
171
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Eggplant (sliced)
- 4 Tbsps sesame oil
- 1 garlic clove (finely chopped)
- ⅜ cup weak vegetable stock
- 2 Tbsps Lime juice
- 1 Tbsp Miso paste
- 1 Tbsp Argan oil
- 1 Tbsp parsley (chopped)
- 1 Tbsp Sesame seeds
Preparation
Kitchen utensils
1 Cup, 1 Cutting board, 1 Large knife, 1 Paper towel, 1 Fine grater, 1 Citrus juicer, 1 Apple corer, 1 Pastry brush, 1 Sieve, 1 Small bowl, 1 Tablespoon, 1 Teaspoon, 1 Small pot, 1 Springform pan (26–28 cm Ø), 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Rubber spatula, 1 Tea strainer
Preparation steps
1.
Salt the aubergine slices and steep for 10 minutes. Pat dry with kitchen paper and fry in hot oil on both sides. Remove from the pan and place in the oven to keep warm.
2.
Fry the garlic in the same pan, quench with the vegetable stock and season with lime juice and miso paste and cook for a few minutes.
3.
Remove from the heat, stir in the argan oil and parsley and season with salt and ground black pepper.
4.
Pour the sauce over the aubergines and serve sprinkled with sesame seeds.
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