| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Vegan | Vegtime3 | 4 | Servings |
INGREDIENTS
| 4 | Japanese eggplant, about 4 | |
| oz. each | ||
| Halved lengthwise | ||
| Peanut oil as needed | ||
| 4 | T | Red miso |
| 1 | T | Mirin, sweet rice wine |
| 1 1/2 | T | Sugar |
| 4 | T | Kombu-dashi, see note |
| OR vegetable broth |
INSTRUCTIONS
SERVINGS VEGAN Kazuhiro Okochi, executive chef at Sushi-Ko restaurant in Washington, D.C., says that this is one of the restaurant's most popular dishes and one of the simplest to prepare. Heat a nonstick skillet over medium-high heat. Brush eggplant halves on both sides lightly with peanut oil. Cook until lightly browned and soft, turning once, about 5 minutes on each side. Sauce: In medium bowl, whisk together miso, mirin, sugar and kombu-dashi or vegetable broth. To serve: Place two eggplant halves in four individual serving dishes. Drizzle with 2 tablespoons sauce. Serve warm. NOTE: To make Kombu-dashi, soak 1 5-inch piece kombu (dried kelp) in 4 cups water for 1 hour. Place kombu and water in saucepan over low heat. Slowly bring to a boil. Remove kombu and discard. Refrigerate unused portion, coveted, for later use. PER SERVING: 82 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL.; 694mg SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 43 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 4.7g
Fiber: 0g
Sugar: 4.7g
Protein: 0g