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Nasu Karashi Sumiso-Ae

 

24

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

1 pound eggplant
1 teaspoon salt
cup salad dressing
white miso
1 tablespoon soy sauce, tamari
1 tablespoon dry mustard

Directions

Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2 inch cubes.

In a small pot, bring 2 cup water to a boil.

Add a teaspoon salt and drop in the eggplant.

Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife.

Drain and let the eggplant cool to room temperature.

Pat dry with paper towels.

Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.

Add the eggplant and toss together until the cubes are thoroughly coated with the dressing.

Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 6460% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 751mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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